- 4
- 15 mins
Ingredients
- 4 tbsp crème fraîche
- 1 lemon, juiced
- 2 tbsp chives, chopped
- 2 small bulbs of fennel
- 4 skinless salmon fillets
- rocket or watercress, a handful
Preparation
Step 1
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Place poached salmon atop creamy fennel for a fantastic, and quick to whip up, midweek meal
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Mix the crème fraîche and lemon juice together in a
bowl. Stir through the chives and season. Trim the fennel
and thinly slice (keep the trimmings). Add the sliced
fennel to the crème fraîche mixture. Stir well to combine
and set aside.
Put the fennel trimmings in a deep frying pan and fi ll
with water. Bring to the boil then add the salmon fi llets
and turn off the heat. Cover the pan with a lid and leave
for 10 minutes. Meanwhile, toss the fennel mix with a
little rocket or watercress and divide between 4 warm
plates. Remove the salmon from the poaching liquid and
put a fi llet on each pile of fennel.
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