Salmon casserole on fennel puree with horseradish

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  • 4
  • Easy
  • 10 mins
  • 30 mins
  • Budget Friendly

Ingredients

  • 1 lb potatoes
  • 2 fennel bulbs
  • 4 salmon steaks
  • horseradish
  • lemon juice
  • milk
  • salt and pepper

Preparation

Step 1

Peel and slice the potatoes, then cook in salted water.

Step 2

Cut the fennel bulbs, julienned (thin sticks). Fry half in a little butter, and let stew over low heat. Sprinkle the other half with lemon juice and reserve.

Step 3

When fennel is stewed, add the salmon into large chunks and cook about 5 minutes. Add salt and pepper.

Step 4

Mash the potatoes with a fork, add 1 to 2 teaspoons horseradish to taste, and a little milk to loosen the puree.

Step 5

Place the puree in the bottom of the casserole, make a well in center and put salmon and fennel compote. Arrange the raw fennel on top.

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