Salmon Fillet in Salt Crust with Fennel Salad and Sweet Braised Vegetables

For the salmon fillet in salt crust with fennel salad and sweet braised vegetables, first wash the fish well and stuff it with herbs and lemon. For the salt crust, mix salt with egg, cornstarch and thyme. On a baking sheet lined with baking paper, spread a quarter of the salt as a base. Place the fish on top and cover with the remaining salt. Bake in the preheated oven at 200 °C for about 30 minutes.

Slice the fennel thinly, mix with the herbs, maple syrup, vinegar and oil and season with salt and pepper.

Remove the greens from the radishes, place the greens on a baking sheet with baking paper and season with a little oil and salt. Bake at 160 °C for about 12 minutes until crispy. Quarter the radishes and boil them with 5 tablespoons vinegar, about 300 ml water, 1 teaspoon salt and sugar until soft.

Peel the root vegetables and cut them into quarters lengthwise, also cut pickled cucumbers into quarters, peel the onion and cut it into thin slices. Preheat the oven to 200 °C. Mix the vegetables with the rest of the ingredients and place them on a baking tray covered with baking paper, season with salt and pepper and roast in the oven for about 20 to 25 minutes until soft.

When the fish is done, use a serrated knife to cut the crust and lift the fish out of the salt crust.

Arrange the vegetables and the fish on a plate and serve the salmon fillet in the salt crust with fennel salad and sweet braised vegetables.

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