Summer salmon with fennel (for 4)

Summer salmon with fennel (for 4)

Shopping: 4 pieces of salmon, 1 large fennel bulb, 1/2 cucumber, 275 g small new potatoes, 125 g yogurt, 125 g cream, a bouquet of basil, 1/2 lemon, a spoon of strong mustard, 1 clove of garlic, a bag of rocket salad, a spoon of honey, 2 tablespoons of flaked almonds, olive oil, salt and pepper.

Method:

Boil the peeled and sliced potatoes for 10 minutes. Cool them in cold water. Heat olive oil in a pan and fry the salted and peppered salmon for a few minutes on both sides (it should still be pink inside). Let it cool. Slice the fennel very thinly, mix it with salt and pepper and half the squeezed lemon, plus two tablespoons of olive oil. Put it in the fridge. Peel the cucumber and halve it lengthwise. Remove the seeds and then slice it thinly. Add the potatoes and the cucumber to the fennel and mix gently. Add the garlic and a little more olive oil if it is too dry. Now make the sauce with the yogurt, the basil, the mustard and the cream, the honey and a little olive oil.

Presentation:

Lay a layer of well-washed salad on a large plate. Put the vegetable mixture on top of that. Pour the sauce over it and place the salmon on top. A little sauce over the salmon and the plate. Grill the almond flakes and place them on top. We can eat this as a starter (for 8) or as a main course (for 4). Serve a cold dry white wine with it (TASTE it first).