| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Food networ, Food2 |
2 |
Servings |
INGREDIENTS
| 2 |
|
140 g salmon fillets |
| 1 |
|
Bulb fennel, finely sliced |
| 1/2 |
|
Pear, finely sliced |
|
|
A few pieces of walnuts |
| 1 |
pn |
Crushed cardamom seed |
| 1 |
|
Orange, segmented juice |
|
|
and zest saved |
| 1 |
|
Coriander, chopped |
| 50 |
g |
Light fromage frais |
| 1 |
|
Pinches powdered cinnamon |
|
|
Flaked rock salt and ground |
|
|
black pepper |
INSTRUCTIONS
Season the salmon with salt and pepper and grill under the grill. Mix
the pear with the fennel and season with plenty of black pepper,
cardamom and walnuts. Blend the orange juice and zest with the fromage
frais and add a little cinnamon. Place a pile of fennel in the centre
of the plate and lace the salmon on top. Decorate the outside of the
plate with orange segments and drizzle with the orange fromage frais.
Fennel reduces the toxin effects of alcohol in the body, and is a good
digestive. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All
rights reserved. Carlton Food Network http://www.cfn.co.uk/
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