Whole salmon with grapefruit and fennel
If you really want to put something delicious on the table for Christmas dinner with lots of flavor, definitely go for this whole salmon with grapefruit and fennel. It is an easy recipe, so I am sure you will manage it. Let's chef it together.
Ingredients · Servings 4 people
- 2 fennel bulbs
- 5 tablespoons olive oil
- 1.5 kg salmon with skin
- 1.5 grapefruit
- 2 boiled beets
- 200 g sour cream
- 80 g mascarpone
- 15 g lettuce
- 1.5 tsp pink peppercorns
- 1 handful of watercress
- salt and pepper
- baking sheet
- baking paper
- mortar
Method · 55 min
- Preheat the oven to 200 °C (electric) 180 °C (fan)
- Cut the fennel into thin slices of 0.5 centimeters and place them on a baking sheet. Drizzle with 3 tablespoons of olive oil and sprinkle with salt and pepper.
- Place the slices in a single layer on a baking sheet without parchment paper and roast them for 30-40 minutes until crispy and golden brown.
- Season the salmon with salt and pepper. Place the salmon skin-side down on a baking sheet lined with parchment paper.
- Squeeze the juice from half a grapefruit and pour it over the salmon. Cut the beetroot into thin slices of about 4 millimeters. Arrange the slices alternately like roof tiles over the salmon.
- Slice 1 grapefruit and place on top of the beetroot. Drizzle with a little olive oil and season to taste with salt and pepper. Place the salmon in the oven and bake for about 20 minutes, or until the salmon flakes apart.
- In a small bowl, loosen the mascarpone with the sour cream. Finely chop the dill and stir it into the cream. Season to taste with salt and pepper and, if desired, another tablespoon of olive oil.
- Finely crush half of the pink peppercorns in a mortar and add to the mascarpone. Refrigerate until ready to use.
- Crush the other half of the pink peppercorns in a mortar or on a cutting board with the back of a spoon. Sprinkle over the salmon.
- Place the salmon in a nice dish, place the fennel next to the salmon, sprinkle with the watercress and serve with the herb cream.
