members recipes

Ingredients
2 fennel bulbs - quartered and sliced into small pieces (keep herby tops)
2 tomatoes - skinned and cut into smal cubes
1 handful of olives - destoned
2 cloves of garlic - finely sliced
2 sprigs of thyme
1 glas of dry vermouth or white wine
salt and pepper - freshly ground
olive oil
2 pieces of salmon fillet
4 thin slices of lemon

Method
Place tajine on the cold(!) cooker, regulate to a medium heat. Pile up fennel slices, tomato cubes, olives, garlic and thyme into the tajine. Add salt, pepper, wine and a good splash of olive oil. Place the lid onto the tajine and let this cook for 40 minutes. Remove lid, place slightly salted salmon with 2 lemon slices each on top of the veggies, replace the lid and give it a go for another 20 minutes. Remove the lid again and sprinkle the herby fennel tops over the meal. Enjoy!