Salmon with fennel

• 4 salmon fillets, 150 g each (skin off)
• 400 g of fennel, sliced
• 150 g of carrots, sliced
• 150 ml of fish stock
• 3 tbsp of creme fraiche
• 2 pinch of fresh dill, chopped
• 20 pink peppercorns
• 2 tbsp of olive oil
• Salt, pepper

Prepare the ingredients.

Add oil in the bowl.

Brown the fennel and the carrots.

Add the salmon on top of the veg, season with salt/pepper and pink peppercorns.

Add fish stock.

Cooking time: 4 mins.

Add the creme fraiche on the fennel. Add the dill. Serve!