Cook4me+ Salmon and Fennel Estouffade

• 6 salmon steaks at 150 g each (skin removed)
• 600 g fennel, chopped
• 300 g carrots, thinly sliced
• 3 tbsp olive oil
• 30 pink peppercorns, whole
• 4 tbsp crème fraiche
• 3 pinches fresh dill, chopped
• 200 ml fish stock
• Salt and pepper

Prepare the ingredients.

Pre-heat the pot and add oil.

Saute the fennel and carrots.

Season salmon with salt and pepper. Place on top of fennel and carrots. Add pink peppercorns and stock. Stir gently to combine.

Pressure Cooking Time: 4 mins.

Take salmon out. In the pot, stir in cream and fresh dill. Serve.