Salmon Tartare with Roasted Fennel

Remove the skin from the salmon meat with a sharp kitchen knife and carefully cut it off the bone. Then cut the meat into very small pieces, do not crush, this can only be done with a large and really very sharp kitchen knife. Rinse and clean the young onion, then chop only the white of the onion also into very fine pieces, cut the chives into very small rolls. Fill the whole in a suitable bowl, season with freshly ground white pepper, salt, a few drops of juice of a lemon, then mix thoroughly together with sunflower oil or other vegetable oil. Steep for 10 min, then perhaps re-season from scratch.

Rinse and clean the fennel bulb, cut the root base clean at the bottom, then cut the bulb in half lengthwise. Then slice the bulb diagonally into very fine slices. Heat the olive oil in a frying pan and fry the slices over medium heat until they are lightly browned.

Arrange the fried slices in a circle on plates, sprinkle with a little coarse sea salt and place the salmon tartare in the middle.

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