4 x 180 gm salmon portions (pin boned)
2L fish stock
1 teaspoon white pepper corn
Dill and Crème fraiche sauce
100 ml white wine
2 tablespoon white wine vinegar
200 gm Crème fraiche
1 bun dill (chopped)
6 heads baby fennel (cut in quarters)
1 Place fish stock, eshallot and white peppercorns into Tefal Heritage Triply Roasting Pot. Place on high heat and boil.
2 Add fennel quarters then reduce the roasting pot to a simmer and cover with the lid. Cook for 20 minutes or until it is just soft. Remove the fennel pieces from the pot and put into a warm place.
3 Place the salmon in the Tefal Heritage Triply Roasting Pot in the simmering pot and cover with the lid. Leave for 5 minutes then check if ready.
4 Whilst salmon is cooking, place Tefal Saucepan on heat add eshallots and sweat, then add white wine and white wine vinegar. Reduce the heat by a third and add crème fraiche. To finish, bring the Saucepan to the boil and then turn off and add dill. Sauce the salmon with the Crème fraiche emulsion and serve with fennel.
The Carousel thanks Guillaume Brahimi for this recipe.