itsdelicious2

 

I'm lucky enough to have some friends who have a huge profusion of wild fennel growing next to their building. Not many people seem interested or have the inclination to find out how to harvest and use this, so I take full advantage, filling plastic bags full of the aniseed- tasting, delicate leaved herb. Our first meal using the salmon is tucked into a bed of fennel. The bed is wrapped in foil to cook in the oven and the flesh seasoned with lime or lemon slices, salt, pepper, sliced shallot, 1 clove garlic, sliced, 1 bay leaf, broken into pieces and locally bought saffron and Pernod butter. Sometimes I pour over half a glass of vermouth, Pernod (to emphasize the aniseed fennel taste), or white wine. Tonight, I wanted the fish to speak for itself.

 
The fish is then completely covered in fennel and wrapped tightly in foil and baked at 375F for 20-25 mins.
 

The finished unwrapped fish.

 

Our dinner tonight. A success. The salmon not only takes on some of the flavour of the herb but also remains succulent as it acts as an insulation, holding in the juices and flavours.

Salmon served with spaghetti squash and steamed bok choy.