Ingredients
- 1 tsp olive oil + extra, to drizzle6 shallots, peeled and halved120 g whole baby fennel, thinly sliced lengthways6 baby potatoes, peeled and quartered1 garlic clove, finely chopped1 star anise1 bay leaf125 ml white wine250 ml warm vegetable stock100 g exotic mushrooms125 ml fresh cream2 salmon portionsSalt and freshly ground black pepper, to tasteFennel fronds, to garnish
Instructions
1. Heat a pan over medium heat and add the oil, shallots and whole baby fennel. Turn the heat down slightly to cook without browning too much. Cook until the fennel and shallots become slightly tender, 8 – 10 minutes.
2. Stir in the potatoes, garlic, star anise and bay leaf, and fry for 1 – 2 minutes. Add the wine and allow it to bubble away for 5 minutes so that most of the alcohol cooks off.
3. Stir in the warm stock and simmer gently, 15 – 20 minutes.
4. Add the mushrooms and cream and cook for a further 5 minutes.
5. Preheat the oven grill. Place the salmon on a lined baking tray, drizzle with olive oil and lightly season. Grill until cooked and tender, 6 – 8 min- utes. Keep an eye on it so that it doesn't overcook or burn.
6. Place the cooked salmon in a serving dish, ladle the creamy broth and vegetables on top, and add a sprinkling of fennel fronds just before serving.
Notes
If you can't find shallots, simply replace with baby onions. The same goes for exotic mushrooms: replace with sliced.
