Preparation time: 10 minutes
Cooking time: About 30 minutes
 

1. Wash the potatoes and steam them for 25-30 minutes until tender.
2. Meanwhile, remove the green fronds from the fennel, chop finely and set aside.
3. Clean the fennel bulb and chop it into small dice. Cook in the butter in a saucepan for 5 minutes until softened, then add the cream and simmer for 10 minutes. Purée in a blender to obtain a smooth sauce. Season with salt, pepper and paprika.
4. Gently grill the salmon fillet, skin side down. Brush with fennel sauce and cover well with aluminum foil while cooking.
5. Place the oiled potatoes around the salmon on the grill. When the salmon is firm and three-quarters cooked, remove it from the heat.
6. Place the salmon on a platter, garnish with thin slices of lemon and the chopped fennel fronds. Serve with the warm sauce and the grilled potatoes.