Broiled salmon fillets with fennel sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Salmon fillets,boneless |
| 2 | tablespoons | Olive oil |
| ½ | cup | Water |
| 5 | tablespoons | Butter,room temp. |
| ⅛ | teaspoon | Nutmeg |
| ⅛ | teaspoon | Cayenne |
| ¾ | pounds | Head of fennel |
Directions
1. Preheat the broiler. 2. Carefully inspect the fish to determine if any bones remain. Using a pair of pliers, carefully pull away and discard the bones. Cut the fillets into 4 equal portins, either rectangular or square in shape. Sprinkle with the oil and rub to coat on both sides. Set aside. 3. Trim the fennel and cut into ¼-in.
cubes. There should be about 1½ cups. Put the fennel in a saucepan and add the water a 1 tbsp of the butter. Cook 5 min. 4. Pour the fennel mixture into the container of a food processor or blender and add the remaing butter. Process to a very fine puree. Ther should be about 1 ¼ cups. pour the puree into a small saucepan and bring to a boil. Add the nutmeg and cayenne and stir. Let simmer about 3 min. 5.
Meanwhile, place the salmon pieces under the broiler about 4-in. from the source of heat. Cook about 4 min. on one side, turn and cook about 4 min. on the other side. 6. Transfer the salmon to a warm serving dish. Serve with hot fennel sauce spooned over or on the side.
Salmon lovers here you go.
Name for this dish: Filets de saumon sauce au fenouil