Dill Salmon with Barley Vegetables

Have fun preparing this mushroom dish!

Clean shallots and fennel, finely dice. Soak the mushrooms in 150 ml of lukewarm water.

Coat one with 2 tablespoons of olive oil. Spread 2 coarsely chopped dill stalks evenly in the mold. Season salmon fillets with pepper and place in the mold with the lemon slices next to each other. Drizzle with vermouth and 2 tablespoons olive oil. Evenly distribute the coarsely chopped dill from 2 more stems over the fillets.

Rinse and drain rolled barley. Remove men’s mushrooms from soaking water, squeeze well and chop coarsely. Heat porcini water and vegetable stock separately. Heat remaining olive oil in a saucepan.

Sauté shallots, fennel and rolled barley until translucent. Add the mushrooms and fill up with the porcini water. Cook the barley for 25-30 minutes, gradually adding the vegetable stock.

Pluck the remaining dill from the stems.

10 minutes before the end of the cooking time, cook the salmon in the heated oven at 160 °C (gas 1-2, convection oven not recommended) for 6-8 minutes on the second rack from the top.

Warm up the peas in the barley mixture. Season with salt, pepper and the juice of a lemon, fold in the chive rolls and pour the barley mixture into a preheated bowl.

Remove salmon from heat and arrange on warm plates. Add the liquid from the mold to the graupengemuese mold. Season salmon with sea salt, garnish with dill stalks and lemon slices and add to the

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