Baked salmon, lukewarm red cabbage, fennel and Pernod crème fraîche


Crumble the salmon, then mix it with the vegetables. Serve with a little crème fraîche on the side.

  • Servings: 8
  • Cooking time: 45 minutes
  • Course: Main course
  • Cuisine: Irish


  • 1 small red cabbage, trimmed and grated very finely
  • 2 fennel bulbs, trimmed and finely grated (keep the leaves for decoration)
  • 1 packet of radishes (125g), garnished and cut into wedges
  • 200 ml olive oil
  • Juice of 1 orange
  • Juice of 1 lemon
  • 1 tablespoon of brown sugar
  • 1 tablespoon of coriander seeds
  • Salt and black pepper
  • 1 x 1.5 kg of salmon side, skinless, boneless and trimmed
  • 200 ml of fresh cream
  • A fillet of Pernod (optional)


1 Set the oven to 185 degrees.

2 Place the cabbage, fennel and radishes in a drip pan.

3 Add most of the olive oil, orange juice, lemon juice, sugar, coriander seeds, salt and pepper.

4 Mix everything together and place the salmon on top, pour in the rest of the olive oil, then season the fish (this can be done in advance)

5 Bake for 25 minutes.

6 Meanwhile, mix the crème fraîche with the Pernod (if you use it) then pour a drizzle over the salmon. Garnish with the reserved fennel leaves.

7 To serve, coarsely crumble the salmon, then mix it gently with the vegetables and serve with a little crème fraîche on the side.


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