| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Sauces, From cook4u | 4 | Servings | |
INGREDIENTS
| 2 | lb | Salmon fillets,boneless |
| 2 | tb | Olive oil |
| 1/2 | c | Water |
| 5 | tb | Butter,room temp. |
| 1/8 | ts | Nutmeg |
| 1/8 | ts | Cayenne |
| 3/4 | lb | Head of fennel |
INSTRUCTIONS
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 1/4-in. cubes. There should be about 1 1/2 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 1/4 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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