Sesame-crusted salmon with fennel and tomatoes

Step 1/3

• 2 salmon fillets
• 25 g cornflakes
• 2½ tbsp sesame seeds (mixed)
• 1½ egg white

• 2 frying pans
• oven
• 2 shallow bowls
• plastic bag

Preheat oven to 120°C/250°F. For the crust, add cornflakes to plastic bag, seal, and crush. Toast sesame seeds and add to a shallow bowl with cornflakes, mixing to combine. Add egg white to other shallow bowl. Coat top of each salmon fillet in egg white, then in cornflake mixture.

Step 2/3

• ½ kg fennel
• 250 g cherry tomatoes
• 1½ red onions
• oil for frying

• cutting board
• knife

Heat oil in frying pan set over medium-high heat and fry salmon, crust side-down for approx. 3 – 5 min. Then place in the oven at 120°C/250°F and bake for approx. 10 min. In the meantime, clean and cut fennel and onions into wedges and quarter the tomatoes.

Step 3/3

• 25 ml Pernod
• 25 ml white wine
• 1 tbsp sugar
• salt
• pepper
• oil for frying

• frying pan

Add oil to frying pan set over medium-high heat and sauté onions and fennel for approx. 5 – 7 min. Deglaze the pan with Pernod and white wine and let simmer shortly. Add tomatoes and sugar and simmer for approx.. 5 more min. Season with salt and pepper to taste and serve alongside salmon. Enjoy!

Enjoy your meal!