Salmon with Fennel and Pernod

Main Dishes | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Salmon with fennel and Pernod

Ingredients

Nigella Seeds - 1½ teaspoons
Butter - 2.1 oz
Shallot - 1 head
Fennel - 1 piece
Smoked haddock fillet - 2 pieces
Pernod - 2 tablespoons

Step by Step guide

Step 1

In a small skillet, add the fennel seeds and place over medium heat for about 1-1.5 minutes until fragrant. Transfer to a small bowl and let cool. Add the softened butter, finely chopped shallot, and 1 tablespoon of finely chopped fennel fronds. Season with salt and pepper to taste.

Step 2

Melt 1 tablespoon of the butter mixture in a large skillet over medium heat. Add the thinly sliced fennel bulb and 0.25 cup of water. Cover and cook until tender, about 8 minutes. Uncover and brown the fennel for about 2 minutes. Transfer to a plate.

Step 3

Season the fish with salt and pepper. In the same skillet, melt 1 tablespoon of the butter mixture over medium heat. Place the fish in the skillet, cover, and cook for 5 minutes. Flip the fish and add 0.25 cup of water. Cover and cook for another 5 minutes until the fish is opaque.

Step 4

Push the fish to one side of the skillet and add the fennel. Add the Pernod, 2 teaspoons of the butter mixture, and 1 tablespoon of finely chopped fennel fronds. Stir and heat through.