Roasted salmon with a fennel and tomato stew
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 170 g; (6oz) salmon fillet | |
| ; steaks, with skin | ||
| ; on | ||
| Olive oil | ||
| 1 | large | Fennel bulb |
| 2 | larges | Shallots |
| 4 | Fennel seeds; crushed | |
| 1 | tablespoon | White wine vinegar |
| 1 | Glass white wine | |
| 4 | larges | Ripe tomatoes |
| 1 | Pinches saffron powder | |
| Splash Pernod | ||
| Few mixed salad leaves | ||
Directions
Using a sharp knife scarpe off any scales from the salmon and cut incisions at 5mm apart through the skin of the salmon but not the flesh. Rub with a little salt.
Finely slice the shallots and the fennel bulb and sweat in a pan with a little olive oil for 5 minutes, add the fennel seeds and the saffron and sweat for a further 2 minutes. Add white wine and vinegar and reduce by half.
Cut the tomatoes in half and remove the seeds. Coarsely chop and add to the pan. Simmer until the stew thickens. Add Pernod and correct the seasoning.
Heat a heavy pan up and fry the salmon skin side down for 2 minutes. Place pan into the oven and roast for 6 minutes. Season.
Spoon some stew into the centre of your plates, top with salad and place the salmon on top. Serve.
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