Salmon with Fennel Purée

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

A vacuum sealer is a common tool in restaurant kitchens. In a vacuum environment, it's convenient not only to store ingredients, including sliced vegetables, but also to cook them. Home models, like those from brands such as <a href="http://www.rotelin.ru/catalog/tovar/vacuum_sealer/">Rotel</a>, start at around 4000 rubles.

Ingredients

Smoked haddock fillet - 5 oz
Butter - 0 oz
Lemon - 0 oz
Thyme - 4 stalks
Fennel - 1½ pieces
Onion - ½ pieces
33% Cream - 5 fl oz
White Vermouth - 3 spoons
Fish Oil - 0 fl oz
Chives - 0 oz
Olive Oil - ½ spoons

Step by Step guide

Step 1

Season the fish with salt and pepper, then vacuum seal it with 15 grams of butter, a couple of sprigs of thyme, and a slice of lemon. Heat water to a temperature of 59.40°F and immerse the vacuum-sealed bag with the fish for eleven minutes.

Step 2

Trim the green shoots from the fennel and slice the rest into thin shavings. Chop the onion in the same way.

Step 3

Heat butter in a skillet and sauté the onion until it becomes translucent. Add the leaves from two sprigs of thyme, followed by the fennel. Stir gently and after a couple of minutes, pour in the cream. Add a splash of vermouth, cover with a lid, reduce the heat, and wait until the fennel is tender and the cream thickens — this should take about fifteen to twenty minutes.

Step 4

Heat a skillet, take a quarter of a fennel bulb, and chop it into thin strips. When the oil starts to smoke, add the fennel and let it brown slightly. Then pour in a little water and allow it to evaporate. Stir, let it brown again, and splash in a tablespoon or two of vermouth. Let it reduce almost completely, then add broth — preferably fish broth. Strain the sauce through a sieve and add 5 grams of butter — or olive oil. Stir until the butter melts.

Step 5

Slice a quarter of the fennel with a knife or, preferably, using a mandoline into the thinnest half-moons. Finely chop a few chives, combine everything in a bowl, drizzle with olive oil, season with salt, and gently mix with your hands.