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Salmon with Fennel Sauce

The salmon with fennel sauce is an incredible dish which combines, due to its main ingredients, two unmistakable flavors, in a perfect reunion. With salmon returning to Britain’s rivers, more and more recipes include this fantastic fish into delicious treats.


The salmon has been the life, the soul and the duty of many coastal regions around the world, and it’s the common point of many traditions related to sea-hunting. This oily fish is considered to be a healthy one due to its high levels of proteins, high Omega-3 fatty acids, and also vitamin D.

Usually with a red to orange flesh color, due to its carotenoid pigments, the salmon can be smoked, grilled or even eaten raw in some cultures, like the Asian one, which uses it for sushi or when making sashimi. Since salmon has been a source of inspiration in many mythologies, just like in the Celtic, Welsh or the Norse one, it’s really no wonder that it gained a wide popularity in the culinary areas around the world.

Nothing goes better with a fish than a nice aromatic herb to season it, or to inspire a sauce. The fennel, one of the primary ingredients when making absinthe, is an incredible and highly aromatic herb, with both culinary and medicinal purposes. Included in culinary traditions of many countries and regions of the globe, the fennel is a great seasoning ingredient for eggs, fish, salads, cheese or risotto.

The Indians use it in their cookery, the Bengali cuisine, Pakistan and Germany. Healthy for the human intestines, reducing bloating, improving eyesight, and a diuretic product, the fennel is one of the most aromatic herbs used in the kitchen.


The salmon with fennel sauce is a British recipe and needs, for 4 portions, the next ingredients:

  • 4 salmon steaks, each about 175g
  • 2 shallots
  • 1 small fennel bulb
  • fresh parsley
  • 150ml dry white wine
  • 1 bay leaf
  • 2 egg yolks
  • 100g softened butter
  • lemon juice
  • salt and pepper
  • fresh fennel sprigs

  • Skin and chop the two shallots, finely chop the fennel bulb. Take an ovenproof dish and place the salmon steaks in it. Scatter on top the shallots, the fennel, the parsley and the bay leaf and then pour the wine. Cover and then bake at 350F degrees for about 15 minutes, until the fish becomes tender. Turn off the oven, strain 100ml of cooking liquor and recover the salmon so it keeps warm.

    Now boil the strained cooking liquor until it reduces itself to 15 ml. take a medium heatproof bowl and beat the egg yolks, and then stir in the 15ml of cooking liquor and a half of the butter.

    Place the bowl over a saucepan of hot water and use a balloon whisk until the butter has completely melted. Now gradually add the remaining butter, whisking well each time, until it becomes a thick sauce.

    After that, remove the pan from the heat. Add 2tsp of the cooked fennel to the sauce and season it; you may add some lemon juice, if necessary.
    Move now the salmon to a warmed plate and spoon over it the sauce, remembering to garnish at the end with some fennel sprigs.




    Tags: smoked salmon, salmon recipe, salmon recipes, salmon fishing, salmon food, recipe, easy recipes, recipes


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