Salmon Fillets with Fennel Vegetables
Salmon fillets with fennel vegetables is a recipe featuring fresh ingredients from the saltwater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g salmon fillets (4 pieces)
- 1 tbsp Lemon Juice
- Salt
- Pepper (freshly ground)
- 30 g Butter
- 30 g flour
- 50 ml white wine
- 1 tbsp mustard (medium sharp)
- 200 ml water
- 100 ml whipping cream
- 2 large fennel bulbs
Instructions
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1.
Wash the fennel, halve it lengthwise, trim the core and slice into fine strips. Set aside the tender green parts.
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2.
Drizzle salmon fillets with lemon juice, season with salt and pepper, and place in an oven-safe dish. Cover almost completely with white wine and water, then cover with parchment paper. Poach in a preheated oven at about 200°C for 15-20 minutes. Remove the fish from the broth; wrap in foil and keep warm at 80°C in the oven.
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3.
Cream butter with flour, heat the fish broth in a pot with mustard, and add the flour mixture in coarse lumps. Add cream and fennel, then stir. Simmer gently for about 8 minutes. Season with salt and pepper, fold in 1 tbsp chopped fennel green. Plate fillets with fennel and sauce, garnish with fennel greens.
