onsdag 14 mars 2018

Southern france fish casserole with fennel seeds, saffron, salmon and dillpesto

Southern france fish casserole with fennel  seeds, saffron, salmon and dillpesto

Fennel seeds
Yellow onion
Salmon fillets
Grated Parmesan
Sourdough buns
Garlic cloves
Chili flakes
Chicken broth
Tomato paste
White wine vinegar


Heat the oven to 250 degrees.

Dill pesto: add 1pot dill, 30 gr grated parmesan, 1 tbs oil, 1tbs water, 1 garlic clove (pressed) and 1 tsp salt in a mixer bowl. Mix smooth with mixer.

Half 2 sourdough buns. Rub the buns with a little oil and 1 garlic slice (pressed). Gratinate in the middle of the oven 8-10 min.

Cut 1 carrot in slices (about 1 cm). Roughly chop 1 fennel and ½  yellow onion. Cube 1 tomato. Finely chop 2 garlic cloves.

Mix and fry carrots, fennel, onion and garlic in oil in a frying pan, 2-3 min. Add 1 tbs tomato paste and season with 1 bag saffron (15 gr), 2 teaspoons fennel seeds (preferably crushed) and ½  teaspoon salt.

Add 1 tablespoon of white wine vinegar, 4 dl water 1 cube chicken broth and ½  teaspoon chiliflakes. Simmer for 7-9 minutes, or until the carrots feel soft.

Cut the skin from about 300 gr of salmon fillet. Cut the salmon into cubes, about 3 x 3 cm. Season with 2 tablespoons of salt.

Put the salmon pieces and tomato into the pot and simmer for 3-4 min.

Serve the salmon and saffron pot with dillpesto and garlic bread.

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