Ingredients
Preparation
- Boil the potatoes and blanch the asparagus.
- Slice the fennel thinly and place it in iced water. That makes it extra crunchy.
- Lay out double sheets of aluminium foil and add a couple of slices of lemon. Place the piece of fish on top.
- Add dried dill, oil and a little butter. Wrap it up together and put it on the grill. If you want, you can use dried thyme or oregano instead of dill.
- Check after 5 min and leave them until they are cooked through, but still juicy.
- Serve the salmon packets with potatoes with butter and dill, asparagus topped with fennel and preferably a little sour cream or aioli.