Roasted Salmon Chops with Fennel

Clean the fennel bulbs, rinse and cut vertically into finger-thick slices.

Rinse the salmon chops, dry with kitchen roll, season lightly with salt and season with pepper.

In two large frying pans – a coated frying pan is best for the salmon – heat 2 tablespoons each of oil and butter and fry until foaming. Brown the fennel slices in one frying pan over a good medium heat. Place the salmon chops in the second frying pan and roast over a low heat for 4 minutes, then turn to the other side.

Sprinkle the bouillon cubes over the fennel, which has been browned all over, and pour on 200 ml of hot water. Continue cooking the fennel over a good medium heat, allowing the clear soup to reduce.

Roast the fennel and salmon for a total of about 10 min. Just before the end of cooking time, drizzle a tiny bit of juice from a lemon over the fish and vegetables. The salmon is cooked when the meat is pale and firm through and through at the center bone.

Serve each salmon cutlet on the fennel vegetables in batches. Serve with baguette or boiled potatoes and a tiny bit of melted butter.

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