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

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

Ingredients:Dill

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

Directions:

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.