Salmon with fennel puree
1 serving
25 minutes
Salmon with fennel puree is an elegant dish embodying the sophistication of Norwegian cuisine. This recipe combines the tenderness of fish with the aromatic creamy texture of fennel puree, creating a perfect balance of flavors. Salmon cooked sous-vide retains its juiciness and richness while absorbing subtle notes of thyme and lemon. Fennel braised in cream with white vermouth gains a velvety sweetness with light anise undertones, while a crunchy salad of fresh fennel adds freshness to the dish. The presentation of this dish recalls the gastronomic traditions of Scandinavia, where simple yet refined flavors unfold in harmony. An ideal choice for an elegant dinner or to explore northern culinary traditions that reveal the richness of nature's flavors.
1
Salt and pepper the fish, vacuum seal it with 15 grams of oil, a couple of thyme sprigs, and a slice of lemon. Heat the water to 59.5 degrees and place the fish packet in it for eleven minutes.
- Salmon fillet: 200 g
- Butter: 35 g
- Lemon: 15 g
- Thyme: 4 stems
2
Cut off the green shoots of the fennel and slice the rest into thin shavings. Chop the onion as well.
- Fennel: 1.5 piece
- Onion: 0.5 piece
3
Heat butter in a pan, sauté the onion until translucent, add leaves from two sprigs of thyme, then add fennel. Stir a little and after a couple of minutes pour in the cream. Add a bit of vermouth, cover with a lid, reduce the heat, and wait until the fennel becomes soft and the cream thickens — this should happen in about fifteen to twenty minutes.
- Butter: 35 g
- Onion: 0.5 piece
- Thyme: 4 stems
- Fennel: 1.5 piece
- Cream 33%: 200 ml
- White vermouth: 3 tablespoons
4
Heat the pan, take a quarter of fennel, and slice it thinly. When the oil starts to smoke, add the fennel and let it brown slightly, then pour in a little water and let it evaporate. Stir, let it brown again, and splash in a tablespoon or two of vermouth. Evaporate it almost completely and add broth — preferably fish broth. Strain the sauce through a sieve and add 5 grams of butter or olive oil. Stir until the butter dissolves.
- Fennel: 1.5 piece
- Butter: 35 g
- White vermouth: 3 tablespoons
- Fish broth: 50 ml
5
Cut a quarter of fennel into the thinnest half-rings with a knife or a mandoline. Finely chop a few chives, combine everything in a bowl, drizzle with olive oil, season with salt, and gently mix with your hands.
- Fennel: 1.5 piece
- Chives: 10 g
- Olive oil: 0.5 teaspoon
6
Serve salmon with mashed potatoes and fennel salad.