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Roast Salmon

Roast Salmon

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

Ingredients




  • 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

 

Method


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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