Prepare a firm dough from the flour, pinch of salt, pinch of yeast, and water. This works well in a food processor. Let the dough rise for about 1 hour.
Scale the salmon or, even better, remove the skin and lightly salt all over.
Slice the ginger, crush it with anise/fennel seeds and pepper. Mix this paste with the chopped herbs.
Preheat the oven to 180 °C.
Roll out the dough thinly (approx. 5 mm) on baking paper. Place the fish on top and rub the herb paste all around it. Wrap the dough around the fish, but remove any dough that would overlap (I used about ⅔ of the dough). Now you can decorate this parcel with the remaining dough. For example, in the shape of a fish.
Brush the dough parcel with a little water and bake until the core temperature reaches 50 °C. This took about 19 minutes for me. Remove from the oven and serve hot.
