Grilled Salmon with Fennel and Potato Puree

You are in: Home --> Recipes

Grilled Salmon with Fennel and Potato Puree

The flavours of fennel and salmon are a match made in heaven. This dish uses the fennel as a flavouring for the fish as well as making up part of the puree.

These quantities are for 2 people.

Fish

2 salmon filets

1 tablespoon fennel seeds

Several fronds of fennel leaves

Olive oil

Sea salt

Puree

2 large potatoes

Salt

1 fennel bulb

Large knob butter

1 teaspoon ground fennel seeds

100ml cream

Cooking

Puree

Peel the potatoes, cut into 3 and boil in lightly salted water until only just softened and a knife can easily go to the centre. Drain and dry out over a light heat.

Cut the fennel bulb in quarters lengthways. Remove the root at the base of the bulb. Chop the fennel into chunks about 2cm (1") long.

Melt a knob of butter in a large frying pan. Add in the fennel along with a pinch of salt and some ground fennel seeds. Cook on a gentle heat for 15 to 20 minutes until the fennel has completely softened (but not collapsed to a soggy mush).

Remove the fennel from the heat and add in the cream and the cooked potatoes. Either blend together in a food processor or puree by hand. The mixture should be quite fluid (like a slightly soggy mash).

Fish

Heat up the grill. Grind the fennel seeds with a mortar & pestle. Pluck the fronds of fennel leaves from the bulb and finely chop then add into the ground fennel seeds.

Lightly sprinkle a little olive oil over the fish and sprinkle with salt. Cover both sides.

Place the fish onto a baking tray, skin side up. Place under a hot grill and cook for 3 minutes then turn with a spatula, take the fennel mixture and coat the top only then grill for approximately another 3 to 5 minutes, depending on the thickness of the filet, until cooked through.

Serving - Serve side by side on a plate. The image below uses a little green salad with the fish and puree that makes for a filling lunch.

A red wine reduction is the perfect sauce for this dish and this image shows the same fish, served with salad leaves and raw slices of fennel with a seasoned red wine reduction.

Alternatives - Sea bass, John Dory & mackerel are other fish that work very well with fennel.

Disclaimer | Contribute | Privacy Policy