Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients
1 fennel bulb, thinly sliced
60 ml (4 tbsp) olive oil
1 leek, thinly sliced
3 potatoes, boiled, thinly sliced
60 ml (4 tbsp) butter, cubed
1 salmon fillet heart about 600 g (20 ½ oz), skinless
125 ml (1/2 cup) white wine
3 ml (1/2 tsp) chili flakes
15 ml (1 tbsp) honey
45 ml (3 tbsp) dill sprigs, chopped
2 cloves garlic, minced
1 lemon, quartered
Salt and pepper to taste
Preparation
Preheat the oven, rack in the center, to 200 °C (400 °F).
In a hot pan, brown the fennel in olive oil, 2 minutes on each side. Salt and pepper, remove and set aside.
In the same pan, brown the leek for 2 to 3 minutes, stirring constantly. Salt and pepper and set aside.
In a gratin dish, mix the leek, fennel, potatoes and make an even layer on which you distribute the butter cubes, then place the piece of salmon.
In a bowl, mix the white wine, chili pepper, honey, dill, garlic, salt and pepper. Check the seasoning.
Spread the mixture on the salmon and bake for 25 minutes.
When serving, add a piece of lemon.
