My poached salmon with capers and fennel • Leeks and High Heels

Ingredients

• deboned salmon filet with skin about 800 gr ( 200 gr per person)
• 200 ml white wine
• 200 ml water
• 2 tablespoons juniper or bay berries
• 3 tablespoons capers
• 1 fennel
• salt and pepper
• splash of olive oil
• 1 lemon or preserved lemons ( see recipe on the blog)