Salmon with Mozzarella and Fennel


Serves four people

  • 800 gr salmon filet
  • 4 tbsp panko bread crumbs
  • 1 egg white
  • ground Sichuan (Szechuan) pepper
  • zest of 1 lime
  • handful of torn Thai basil leaves
  • 3 torn  lime leaves
  • 1 tbsp finely chopped ginger
  • 2 fennel bulbs
  • 2 dl mushroom stock
  • 80 gr + 150 gr + 150gr shredded Milcobel Mozzarella
  • fresh verbena (vervain) leaves (Alternative: use chopped lemongrass)


  1. Cut the fennel into strips, stir-fry in oil, add mushroom stock.
  2. Place the fennel in an ovenproof dish and sprinkle it with 150 gr of Milcobel Mozzarella.
  3. Finely grind the panko and mix with egg white, lime zest, torn basil leaves, lime leaves, ginger, Sichuan pepper and 80gr shredded Milcobel Mozzarella.
  4. Cut the salmon into portions and cover with the panko mix on top.
  5. Place the salmon and fennel dish in the oven at 180°C for 10- 15 min.
  6. Plate and garnish with the verbena leaves.
    Note: Even more delicious if served with Milcobel Mozzarella crispy cheese chips.
  7. Place uniform tablespoon-sized heaps of shredded Milcobel Mozzarella onto a baking sheet about 5 cm apart (they will spread, so make sure to leave enough room). Put baking tray in an oven at 180°C until the cheese starts to blister golden brown at the edges.  Take out of the oven and allow to cool down and become crispy. Serve as cheese crisps with the Salmon and Enjoy!
    Note2: Serve with a refreshing fennel salad.

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