Poached Salmon with Fennel And

Pasta dishes are always a good idea!

Clean the fennel, cut into fine strips and rinse well. Rinse and clean the carrot and cut into small cubes. Bring fennel and carrot to a boil in fish stock and white wine and cook at low temperature until al dente. Remove the vegetables from the broth and drain. Cut salmon into slices and cook in broth at low temperature. It takes about 6 minutes. Make pasta al dente in enough salted water, drain and drain. Toss in 50g butter and season with salt and grated nutmeg.

Lift salmon out of broth and keep warm. Knead flour with the remaining butter and stir into the broth. Add whipping cream and boil the gravy to a creamy consistency. Season with salt, pepper and juice of one lemon and whisk the sauce until creamy.

Arrange pasta and sprinkle with diced carrots.

Arrange the salmon on the fennel strips and pour the sauce over it.

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