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Ingredients
Salmon Fillet with Fennel
- Ingredients
- 4 pcs Salmon (about 200 grams each) (approximately 7 ounces)
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 30 grams butter
- 30 grams Pastry flour
- 50 milliliters white wine
- 1 Tbsp Mustard (medium hot)
- 200 milliliters water
- 100 milliliters Whipped cream
- 2 large Fennel bulb
Rinse the fennel, cut in half lengthwise, cut off the stalk, and cut the fennel into thin strips. Place the fennel leaves aside.
Season the salmon fillets with lemon juice, salt and pepper and place in an ovenproof baking dish. Add in white wine and water just to cover, and cover with parchment paper. Let poach in a preheated oven for 15-20 minutes at about 200°C (approximately 400°F). Remove the fish from the marinade; wrap in foil and keep warm in the oven at 80°C (approximately 175°F).
Knead the butter with the flour. Heat the fish marinade in a pot with the mustard, and flake in the butter/flour mixture. Add the cream and fennel and mix. Cook at a gentle simmer for about 8 minutes. Season with salt and pepper and stir in 1 tablespoon minced fennel leaves. Plate salmon fillets with fennel and sauce and serve garnished with fennel leaves.