Salmon on Schmorfenchel with Cous-Cous

For the salmon on potato fennel with cous-cous preheat the oven to 170°C. Then peel the onion and cut it into strips, as well as the fennel.

Chop the coriander and put it aside.

Salt and pepper the salmon and fry it in oil. Then put it in the oven with the pan.

Saute the onion-fennel mixture in the pan with a knob of butter, add a little water, salt and pepper, and add the bay leaf and juniper berries.

In a saucepan, boil half the bouillon cube in 150ml of water, then pour in the cous-cous and let it steep for about 4 minutes. Add the coriander and season with salt and pepper.

Serve the salmon on Schmorfenchel with cous-cous.

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