INGREDIENTS
15 g Butter
50 g Ground fennel seeds
100 g Salmon
10 ml Olive oil 		20 g Hazelnuts
30 ml Hazelnut oil
20 ml Balsamic vinegar
1 pinch Salt 		60 g Cauliflower
50 ml Milk

Method

1. Steam the cauliflower at 100oC for 25 minutes until tender. Blend it with milk and butter (10g) in a blender. Add salt to taste.

2. Sprinkle a pinch of salt and olive oil on the salmon. Cook it with low heat/steam it at 60oC for 20 minutes.

3. Melt the butter (5g) in a saucepan. Fry the fennel seeds with low heat. Sprinkle the fennel seeds on a plate. Place the cooked salmon on top.

4. Heat the hazelnuts and hazelnut oil. Add balsamic vinegar. Mix well. Pour the mixture on the salmon.

Recommended Product

Steam Oven

Healthy cooking. Made easy.

Flavours, vitamins and nutrients are retained – the steam cooks your food gently yet quickly.

Hob

Tradition meets innovation – with their modern functions, Siemens electric hobs and gas hobs provide enjoyment in cooking like a pro.