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Salmon trout with curry and fennel

Recipe by: Joëlle Nosbusch
Preparation Time 15 minutes
Cooking Time 15 minutes


Ingredients for 4 servings:

  • 4 salmon trout fillets (without skin)
  • 1 fennel
  • 2 tablespoons olive oil
  • 5-6 tablespoons white wine
  • 1 lemon
  • 1 teaspoon curry powder
  • Salt and pepper


  1. Wash the fish and dry it with kitchen paper.
  2. Wash the fennel bulb and cut it into thin slices, keep the green part aside.
  3. Put the oil in a hot pan and fry the fennel, season with pepper, salt and deglaze with wine.
  4. Fold a large sheet of aluminum foil then place the sautéed fennel and fish on top.
  5. Season with curry, pepper, lemon juice and the green of the fennel.
  6. Close the aluminum foil and grill in the oven for 10-15 minutes.


Fish is rich in omega-3 fatty acids. Adequate intakes help prevent certain diseases, such as cardiovascular diseases and diabetes. Therefore, the omega-3 fatty acids have a positive effect on the maintenance of health.

Picture ofJoëlle Nosbusch

Joëlle Nosbusch

Dietician and nutritionist

“Healthy and enjoyable eating by appealing to all of our senses” is the motto of Joëlle Nosbusch, a trained dietician and nutritionist. In her recipes, she pays particular attention to regional and seasonal ingredients to make her dishes even tastier.

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