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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