Preparation
- Wash the fennel and cut into 8 pieces. Remove some of the fennel greenery to use as a garnish. Remove two layers and use these as pesto bowls when serving. Cut off the stalk and cook the fennel pieces in boiling water with salt and lemon juice until al dente. Peel the potatoes and cut into 1/2 cm discs. Fry these on both sides in olive oil and salt. Set to one side and keep warm. Then fry the fennel pieces until brown and season.
- Marinate the salmon fillets in lemon juice then add salt and pepper. Heat the olive oil and butter in a pan and then fry the pieces of fish slowly over a moderate heat.
- Serve with the potatoes and fennel.
- Fill the fennel ‘bowls’ with the spiced pesto and drizzle some over the fish fillets.
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