Salmon with fennel and pernod
2 servings
30 minutes
Salmon with fennel and Pernod is a refined dish of European cuisine that combines tender salmon fillet with aromatic notes of fennel and a light anise hint from Pernod. Fennel, popular in Mediterranean gastronomy, adds freshness and a slight sweetness to the fish, while butter and shallots deepen the flavor. The cooking process gives the salmon a velvety texture, allowing its natural juiciness to shine through. This dish is perfect for an exquisite dinner, pairing well with white wines and crusty bread. It is an excellent choice for those who appreciate elegant flavor combinations and refined presentation. The ease of preparation and noble taste make it a favorite among seafood lovers.
1
In a small skillet, add fennel seeds and heat over medium for about 1-1.5 minutes until fragrant. Transfer to a small bowl and cool. Add softened butter, finely chopped shallot, and 1 tablespoon of finely chopped fennel greens. Season with salt and pepper to taste.
- Fennel seeds: 1.5 teaspoon
- Butter: 60 g
- Shallot: 1 head
- Fennel bulb with fronds: 1 piece
2
Melt 1 tablespoon of oil mixture in a large skillet over medium heat. Add thinly sliced fennel root and 0.25 cup of water. Cover and cook until tender for about 8 minutes. Uncover and brown the fennel for about 2 minutes. Transfer to a plate.
- Butter: 60 g
- Fennel bulb with fronds: 1 piece
3
Rub the fish with salt and pepper. In the same pan, melt 1 tablespoon of oil mixture over medium heat. Place the fish, cover with a lid, and cook for 5 minutes. Flip the fish and add 0.25 cup of water. Cover with a lid and cook for another 5 minutes until the fish is opaque.
- Butter: 60 g
- Salmon fillet: 2 pieces
4
Move the fish to one side of the pan and add the fennel. Add perno, 2 teaspoons of the oil mixture, and 1 tablespoon of finely chopped fennel greens. Mix and heat.
- Fennel bulb with fronds: 1 piece
- Pernod: 2 tablespoons
- Butter: 60 g
- Fennel bulb with fronds: 1 piece
5
Divide the fennel mixture onto 2 plates, place a piece of fish on top, and add the remaining butter mixture on the fish. Serve.
- Fennel bulb with fronds: 1 piece
- Salmon fillet: 2 pieces
- Butter: 60 g
