Poached salmon fillets with parsley & thyme dressing and sautéed fennel // salmone bollito con salsa di prezzemolo & timo e finocchi saltati in padella
This is a beautiful way of cooking salmon. Poached gently in a fragrant stock, the salmon is served with sautéed fennel wedges and a zesty herb dressing.
Servings Prep Time
2 servings 10minutes
Cook Time
20-40minutes
Servings Prep Time
2 servings 10minutes
Cook Time
20-40minutes
Ingredients
  • 2 salmon fillets
  • 1 fennel bulb
  • 1sprig of thyme, leaves stripped
  • 3tbsp extra virgin olive oil
For the stock
  • 2litres water
  • 1lemon zested, peeled into strips
  • 10 black peppercorns
For the dressing
  • 50ml extra virgin olive oil
  • 1 clove of garlic, finely chopped
  • 1 lemon, juiced
  • 2 sprigs of thyme, leaves stripped
  • 2tablespoons flat-leaf parsley, finely chopped
Instructions
  1. Start by preparing the stock. Trim the stalks and fronds from the fennel bulb and place in a wide high-rimmed frying pan or fish kettle. Add the remaining stock ingredients, along with salt, and bring to a boil. Taste for salt and add more as required.
  2. Simmer the stock for a minimum of 10 minutes, up to 30 minutes, to allow the flavours in the stock to develop, before you add the salmon.
  3. In the meantime, prepare the dressing by mixing together all of its ingredients in a bowl. Keep to one side.
  4. Trim the base from the fennel and cut in half vertically, through the root. Cut the fennel into wedges. You don’t want to slice the fennel too finely otherwise you won’t have enough space in your frying pan to sauté the fennel in a single layer.
  5. To cook the fennel, heat the olive oil in a frying pan over a medium-high heat and sauté the wedges (seasoned with salt and plenty of black pepper) for around 10 minutes, turning occasionally, until tender and beginning to caramelise. Halfway through cooking, add the leaves from a sprig of thyme and begin poaching the salmon.
  6. Gently lift the salmon fillets into the simmering stock. Be careful not to have the stock at a boil, it should only be bubbling occasionally and gently. Leave the salmon to poach for around 5-6 minutes, depending on the thickness of the fillets.
  7. Once the salmon and fennel are cooked, you’re ready to serve. Lift the salmon very gently out of the stock and plate alongside the sautéed fennel wedges. Drizzle generously with the zesty dressing. You shouldn’t need to add any more salt. Buon appetito!