for 4 person

Salmon

1	organic lemon
1	vanilla pod
450 g	salmon fillets without skin
1 tsp	fennel seeds

To cook in the oven

5 dl	olive oil, not cold-pressed

Crumbly almond topping

3 tbsp	almonds
½ bunch	dill

Fennel salad

1	fennel
2 tbsp	lemon juice
2 tbsp	olive oil
¼ tsp	salt
a little	Tasmanian pepper

To serve

½ tsp

sea salt

How it's done

Salmon

Halve the lemon lengthwise, cut into slices. Cut open the vanilla pod and scrape out the seeds. Place the salmon, lemon slices, vanilla pod, vanilla seeds and fennel seeds in the dish.

To cook in the oven

Place the dish on a baking tray. Pour the oil into the dish until the fish is covered. Cook for approx. 60 mins. in the lower half of an oven preheated to 80°C. Remove from the oven.

Crumbly almond topping

Finely chop 2 of the lemon slices cooked in oil, coarsely chop the almonds, finely chop the dill.

Heat 2 tbsp of oil (from the dish) in a frying pan. Add the almonds, chopped lemon and dill, stir fry for approx. 3 mins., set aside.

Fennel salad

Shred the fennel. Whisk together the lemon juice and oil, season. Add the fennel, mix.

To serve

Carefully remove the fish from the oil, season with salt. Serve the fish and lemon slices on top of the fennel salad, sprinkle with the crumbly almond topping.

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