4 servings

4 pieces of salmon fillet
1 fennel
200 g mushrooms
1 leek
2 tbsp butter
salt and pepper
200 g cherry tomatoes, preferably different colors
3 dl cream
3 tbsp grated horseradish
0.5 dl chopped dill
1 egg yolk
300 g shrimp with shell

Preheat oven to 200 °C (392 °F).

Trim the fennel and finely shred it.

Clean the mushrooms and slice them.

Trim the leek and slice it.

Fry everything in butter in a frying pan.

Season with salt and pepper and place in a dish.

Divide the tomatoes and place in the dish. Salt and pepper the salmon and place on top.

Whisk together the cream, horseradish, dill and egg yolk.

Peel the shrimp and place over the fish.

Pour over the sauce and gratinate for about 20 minutes.

Garnish with dill and serve with boiled potatoes and lemon.