Fennel, broccoli and cauliflower salad
This is an express recipe very easy and quick to prepare, ideal for a last-minute lunch.
Please only choose fresh ingredients!
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Ingredients (for 6 people): 1 large fresh fennel 1 fresh broccoli 1 fresh cauliflower 1 lemon Olive oil Salt of Guérande Pepper 3 tablespoons of wine vinegar 2 fillets of soy sauce 1 mandoline slicer |
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Rinse your pretty vegetables and put them upside down on a cloth to drain them. For the broccoli and cauliflower, precut the heads into small bunches.
Set your mandoline slicer on the 1.5mm, slice the fennel, the broccoli and cauliflower, arrange in a bowl. Pretty, right?
Sprinkle with lemon juice, olive oil, pepper generously, salt, add wine vinegar and a few drops of soy sauce.
Roll up your sleeves, remove your jewels, wash your hands, and shake it with grace.
Serve, enjoy.
Roasted salmon with fennel
This is an express recipe very easy and quick to prepare, ideal for a last-minute lunch.
As for any simple recipe, you need to choose the best quality fish you can get, if you can find wild salmon, go for it.
Avoid any frozen ingredients. Fresh is all we need!
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Ingredients (for 6 people): 2 pieces of salmon (it will be better to cook than a large piece). |
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Arrange the salmon in a large dish.
I like to put it on a sheet of baking paper (easier to clean the dish after cooking).
Sprinkle on the fish with a whole lemon juice, place 2 small pieces of butter on each, pepper generously, and add a pinch of salt.
Set your mandoline slicer on size 1.5mm, slice the fennel and arrange it on the fish.
Sprinkle with lemon, salt and pepper.
Bake it on the grill position for about 8 minutes until the fennel is lightly baked, then switch the oven position to turning heat for about 12 minutes.
The inside of the fish should still be bright pink.
When serving, add a dash of olive oil and soy sauce.
Enjoy!
2 comments
Laura
Et en plus d’être bon c’est top quand on allaite ;))
Et en plus d’être bon c’est top quand on allaite ;))
France
MIAM!
MIAM!