Celebrating 20 Years with 20 days of eating and drinking - March 2-21

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Recipes

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Roast Salmon

Michael Lambie's roast salmon with fennel puree and shaved fennel salad

Ingredients and Method

4 x 80g salmon portions
2 x bulbs of fennel
2 x bulbs for fennel puree
1 bunch picked flat leaf parsley
2 x lemons
olive oil

For the fennel puree:

Take two of the fennel bulbs and steam until tender, add enough reduced cream to make a smooth puree.
Shave the rest of the fennel and mix with the picked parsley, squeeze in some lemon juice.

For the salmon:

Sear the salmon in a hot pan.

To finish:

Arrange on a plate with fresh lemon and drizzle with good olive oil.

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