4 salmon fillets (each 150 g)
120 g chorizo, finely chopped
2 tbsp dill, finely chopped
2 tbsp chives, finely chopped
2 tbsp parsley, finely chopped
1 tsp honey
1 tbsp mustard
2 venkelknollen, finely chopped
4 waxy potatoes, peeled
12 cherry tomatoes
100 g butter
salt and pepper
1. Boil the potatoes until al dente. Blanch the fennel for 4 minutes in lightly salted water.
2. Melt the butter in the microwave. Mix in the chorizo, the fresh herbs, the mustard and the honey underneath.
3. Preheat the oven to 200°C. Cut the potatoes in slices. Take 4 sheets of aluminum foil and place on each sheet, a portion of fennel. Divide the potato slices over and put a salmon fillet. Place the cherry tomatoes in. Season with pepper and salt.
4. Spoon some of the butter-chorizomengsel on the salmon. Fold the packet closed and put them 20 minutes in the oven. Work the salmon with some extra fresh herbs and serve immediately.
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