Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Sauces
Amount Measure Ingredient -- Preparation Method
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2 lb Salmon fillets,boneless
2 tb Olive oil
1/2 c Water
5 tb Butter,room temp.
1/8 ts Nutmeg
1/8 ts Cayenne
3/4 lb Head of fennel
1. Preheat the broiler. 2. Carefully inspect the fish
to determine if any bones remain. Using a pair of
pliers, carefully pull away and discard the bones. Cut
the fillets into 4 equal portins, either rectangular
or square in shape. Sprinkle with the oil and rub to
coat on both sides. Set aside. 3. Trim the fennel and
cut into 1/4-in. cubes. There should be about 1 1/2
cups. Put the fennel in a saucepan and add the water a
1 tbsp of the butter. Cook 5 min. 4. Pour the fennel
mixture into the container of a food processor or
blender and add the remaing butter. Process to a very
fine puree. Ther should be about 1 1/4 cups. pour the
puree into a small saucepan and bring to a boil. Add
the nutmeg and cayenne and stir. Let simmer about 3
min. 5. Meanwhile, place the salmon pieces under the
broiler about 4-in. from the source of heat. Cook
about 4 min. on one side, turn and cook about 4 min.
on the other side. 6. Transfer the salmon to a warm
serving dish. Serve with hot fennel sauce spooned over
or on the side.
Salmon lovers here you go.
Name for this dish: Filets de saumon sauce au fenouil
