Cut a slit, length wise through the salmon until close to the skin. In a separate recipient, crush the biscuits and mix together with the chorizo, orange zest, thyme, pine nuts, olive oil and crumbled feta cheese. Place the fish fillets onto a baking tray and press the biscuit stuffing into it. Bake in a luke warm oven for approximately 10 minutes. For the braised fennel; mix the fennel, onion, bay leaf, garlic, white wine and butter and put into a baking dish. Cover with aluminium foil and braise for 20 minutes in a hot oven until soft. Sweet potato gallette, start placing the potato slices overlapping into a circle. Brush with melted, season with salt and pepper, bake in a moderately hot oven until potatoes are cooked and golden.

Serves 2

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