Salmon on Blackberry Sauce with Fennel Vegetables

Sauté. Mix the corn kernels and the grated potatoes with an egg and a little flour, season and fry in olive oil to make hash browns.

Cut the fennel bulb into strips, sauté in olive oil with an unpeeled clove of garlic and fold in the finely chopped fennel greens.

For the sauce, caramelize half of the blackberries in sugar, extinguish with white wine, boil and season strongly with a little salt and freshly ground pepper. Arrange everything on a flat plate and garnish with dill bunches.

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