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Salmon with fennel puree

Luke Mangan

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Salmon with fennel puree
Salmon with fennel pureeJennifer Soo

If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.

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Ingredients

  • 1 tsp grated lemon rind.

  • 1 tbsp extra virgin olive oil.

  • 2 medium fennel bulbs.

  • 1 tsp olive oil.

  • 1 onion, finely chopped.

  • 2 garlic cloves, crushed.

  • 1/4 cup Pernod (optional).

  • Sea salt.

  • 4 salmon fillets (about 160g each), skin and bones removed.

Method

  1. Combine the lemon rind and extra virgin olive oil and set aside for the flavours to infuse.

    Trim the fennel, remove the outer leaves and reserve the bulb and tips. Finely chop the bulbs. Heat the tsp oil in a large, heavy-bottomed saucepan. Add the onion and cook gently for 2 minutes - don't let it brown. Add the chopped fennel and garlic and stir. Cover and cook over low heat for 30 minutes - add a tablespoon of water if it dries out too much and starts to catch. Add the Pernod and cook for another 5 minutes or until the liquid has almost evaporated. Season to taste with salt.

    Puree the mixture in a food processor or blender and keep warm.

    Steam, poach or pan-fry the salmon until cooked as desired. Chop the fennel tips.

    To serve: spoon the puree on to four serving plates. Place the salmon on the puree, sprinkle with fennel tips and drizzle with the lemon-infused oil.

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