Crayfish romaine salad with fennel salad

Creamy crayfish meets crispy romaine lettuce and fresh fennel salad and sweet music is born! Fennel salad 1 fennel 1 dl chopped dill 1/2 lemon (zest and juice) 3 tbsp olive oil Salt and black pepper Cut the root off the fennel and divide it. Cut the fennel into thin slices, preferably using a mandolin. Mix with chopped dill, grated lemon zest, lemon juice and olive oil. Season with salt and pepper. To serve: 1-2 heads of romaine lettuce 1 can of crayfish Dill for garnish Use the innermost, smaller lettuce leaves and place a piece of herring in each. Then add the fennel salad and top with a sprig of dill