Salmon, fennel salad

Mix a finely sliced shallot with 200 ml white wine and 50 ml white wine vinegar. Bring to the boil and reduce to 2/3

Pre heat the oven to 260°C

Remove the rind and pith of an orange then take out the segments by carefully cutting along the membranes (pelé a vif). Add the escaping juice to the wine sauce.

Then whisk 50 g small cubes of cold butter to finish the sauce.

Use a mandolin to shave a fennel bulb very thinly. Mix the fennel with 3 tbsp chopped basil leaves, a glug of olive oil and season with pepper and salt.

Cut 200 g filet of salmon into thin slices.

Halve a burrata and put the cheese on 2 plates, cover with the salmon slices and put the plates in the hot oven for 2 mins.

Take them out again, season the salmon with pepper and salt

Put the fennel salad and orange segments on top, finish with the sauce (which I forgot and did when the photo was made :))

(Here the original recipe from Bart Desmidt in Dutch)

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