|50 g||cornflakes (unsweetened)|
|5 tbsp||sesame seeds (mixed)|
|500 g||cherry tomatoes|
|50 ml||white wine|
|oil for frying|
Preheat oven to 120°C/250°F. For the crust, add cornflakes to plastic bag, seal, and crush. Toast sesame seeds and add to a shallow bowl with cornflakes, mixing to combine. Add egg white to other shallow bowl. Coat top of each salmon fillet in egg white, then in cornflake mixture.
Heat oil in frying pan set over medium-high heat and fry salmon, crust side-down for approx. 3 – 5 min. Then place in the oven at 120°C/250°F and bake for approx. 10 min. In the meantime, clean and cut fennel and onions into wedges and quarter the tomatoes.
Add oil to frying pan set over medium-high heat and sauté onions and fennel for approx. 5 – 7 min. Deglaze the pan with Pernod and white wine and let simmer shortly. Add tomatoes and sugar and simmer for approx.. 5 more min. Season with salt and pepper to taste and serve alongside salmon. Enjoy!