Saturday, March 26, 2011

Salmon with Fennel and Pernod

You might think fennel, fennel fronds, fennel seeds and Pernod would be too overpowering, but it's not. It's just right. I really liked this dish. And unless you're a fennel hater, I think you will too (don't be a hater).
Makes 2 servings

1 1/2 teaspoons fennel seeds, crushed
4 tablespoons (1/2 stick) unsalted butter, room temperature
2 tablespoons minced shallots
1 large fennel bulb with fronds (bulb quartered, then cut lengthwise into 1/4-inch-thick slices)
2 tablespoons fennel fronds, chopped (divided)

2 (6- to 7-oz.) salmon fillets
2 tablespoons Pernod or other anise-flavored liqueur

1.      Stir fennel seeds in large nonstick skillet over medium heat until fragrant, about 1 1/2 minutes. Transfer seeds to small bowl; cool. Mix in butter, shallots, and 1 tablespoon fennel fronds. Season to taste with salt and pepper.
2.      Melt 1 tablespoon butter mixture in same large nonstick skillet over medium heat. Add sliced fennel bulb and 1/4 cup water to skillet; cover and cook until fennel is crisp-tender, about 8 minutes. Uncover skillet and sauté until fennel begins to brown, about 4 minutes. Transfer fennel to plate.
3.      Sprinkle salmon with salt and pepper. Add 1 tablespoon butter mixture to same skillet and melt over medium heat. Add salmon; cover and cook 5 minutes. Turn salmon over; add 1/4 cup water to skillet. Cover and continue cooking until salmon is just opaque in center, about 5 minutes longer.
4.      Slide salmon to one side of skillet; return fennel to skillet. Add Pernod, 2 teaspoons butter mixture, and remaining 1 tablespoon chopped fennel fronds; stir to heat through.
5.      Divide fennel mixture between 2 plates. Top with salmon; spoon remaining butter mixture over salmon.

Bon Appétit, December 2007
crushing fennel seeds
(finally an excuse to break out my mortar and pestle)
fennel bulb with fronds
sliced fennel
chopped fronds
mixing fennel/shallot butter
(I used the mortar and pestle since it was already
dirty, but I think a fork would work better)
fennel/shallot butter
fennel cooked
salmon cooking
everything in the pan

1 comment:

Unknown said...

Was fortunate enough to taste. Highly recommend...was outstanding!

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