Grilled Salmon with Warm Fennel CreamTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking time: About 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:94.6 kcal
Proteins:5.5 g
Fats:5.9 g
Carbohydrate:6.1 g
Fibers:1.7 g
Sugar:0.1 g
Cholesterol:29.2 mg
Sodium:64.5 mg
Calcium:70.3 mg
Energy:315 kcal
Proteins:18.2 g
Fats:19.5 g
Carbohydrate:20.3 g
Fibers:5.8 g
Sugar:0.3 g
Cholesterol:97.4 mg
Sodium:214.8 mg
Calcium:234.1 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
800
g
norwegian salmon fillet
1
fennel bulb
1
lemon
400
ml
light cream
30
g
butter
salt and pepper
METHOD
- Wash the potatoes and steam them for 25-30 minutes until tender.
- Meanwhile, remove the green fronds from the fennel, chop finely and set aside.
- Clean the fennel bulb and chop it into small dice. Cook in the butter in a saucepan for 5 minutes until softened, then add the cream and simmer for 10 minutes. Purée in a blender to obtain a smooth sauce. Season with salt, pepper and paprika.
- Gently grill the salmon fillet, skin side down. Brush with fennel sauce and cover well with aluminum foil while cooking.
- Place the oiled potatoes around the salmon on the grill. When the salmon is firm and three-quarters cooked, remove it from the heat.
- Place the salmon on a platter, garnish with thin slices of lemon and the chopped fennel fronds. Serve with the warm sauce and the grilled potatoes.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
