Possum’s Recipe Book

Baked Salmon with Fennel & Pernod

Baked Salmon with Fennel & Pernod

½ fennel bulb – very finely sliced
1 leek – white only – finely sliced
50g butter
1 lemon – zest and 1tbsp juice
75g fish stock
1 ½ tbsp. Pernod
1tsp Dijon mustard
2 slices fresh salmon (about 45g for 2 people)
Small bunch dill – chopped
1tsp sunflower oil or olive oil
1tsp sea salt
1tsp black pepper
Kitchen string
New potatoes
Mix salad leaves
 
 
Method
Pre-heat oven to 200C (Fan)
Line a baking tray with baking paper.
For Filling
Melt butter in a fry pan and gently cook fennel and leek for 5mins, 
stirring occasionally, until soft.
Add the zest and stock and simmer for 15mins 
until the stock has evaporated.
Add the lemon juice, Pernod and mustard.
Cook for 3-4 mins until sticky.
 
Soak 3 x 20cm legs of string in water and lay them across the width of the 
tray at regular intervals. Lay a salmon fillet on top, 
skin side down and top with filling and dill.
Top with the other fillet skin side up. Rub skin with oil.
Season with salt and pepper.
Roast for 20mins and check to see if cook.
 
Serve with new potatoes and baked Mediterranean vegetables or salad.
Cooks note: Salmon may be served hot or cold.
                        Double the ingredients of cooking for 4 or more.