6 salmon fillets, skin off
800 red potatoes
2 fennel bulbs, fronds reserved for garnish
1/2 red onion, thinly sliced
2 tbsp capers
6 slices of lemon
For the creamy sauce
4 cloves of garlic, finely chopped
1 tbsp chopped dill
1 tbsp chopped parsley
Zest of 1 lemon
600ml thickened cream
1/4 cup Dijon mustard
Good pinch of salt and pepper