Salmon Quick Italian

Salmone con finocchio (salmon with fennel)

Name: Salmone con finocchio (salmon with fennel)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: /italian
Ingredients: 2 small fennel bulbs, trimmed, each cut into 8 wedges, fronds reserved; Zest and juice of 1 lemon; 4 salmon fillets (about 110g each); Plain (all-purpose) flour, for coating; 5½ tbs (80g) butter; Splash of white wine; 7 tbs (100ml) whipping cream; 1/3 cup (30g) grated parmesan

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20m

Salmone con finocchio (salmon with fennel)

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As the salmon is coated in flour and fried, it retains a slight crispiness on the outside, which combines perfectly with the slightly crunchy fennel. This recipe is an extract from Gennaro’s Fast Cook Italian by Gennaro Contaldo ($39.99, Harper Collins).

2 small fennel bulbs, trimmed, each cut into 8 wedges, fronds reserved
Zest and juice of 1 lemon
4 salmon fillets (about 110g each)
Plain (all-purpose) flour, for coating
5½ tbs (80g) butter
Splash of white wine
7 tbs (100ml) whipping cream
1/3 cup (30g) grated parmesan

Method

1.

Preheat the oven to 200°C.
2.

Place fennel segments into acidulated water (water mixed with the lemon juice) and set aside.
3.

Cut each salmon fillet into 4 chunks, season, and coat in flour. Heat half the butter in a frying pan over a medium heat.
4.

Add the salmon chunks and seal on both sides, about 2 minutes each side. Add a splash of white wine and cook for a further minute. Remove the salmon and set aside.
5.

In the same pan, heat the remaining butter, add the fennel segments and season, then cook on a medium-high heat for a couple of minutes on both sides.
6.

Combine the cream, parmesan and lemon zest and season.
7.

Arrange the fennel in an ovenproof dish, place the salmon chunks on top and pour over the creamy mixture. Bake in the hot oven for 5 minutes, until golden.
8.

Serve, sprinkled with the reserved fennel fronds.