Salmon with fins

Ingredients for 4 servings:

• 2 fennel bulbs with plenty of fennel greens
• 6 slice(s) salmon, 150 g each
• 2 tbsp dry vermouth
• 100 g butter
• 3 tbsp sweet cream
• some salt and pepper
• 1 liter of water
• 1 bunch of parsley
• ½ dl white wine vinegar
• 12 peppercorns
• 1 onion(s)
• 1 carrot(s)
• 1 bay leaf
• ½ lemon(s)
• some salt
• 6 bunches of fennel greens

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Salmon with fennel

Cut the fennel bulbs lengthwise into 1 cm thick slices. Finely chop the parsley, and slice the onion and carrot. Prepare the broth with 1 liter of water, then bring all the ingredients listed to a boil. Simmer for about 20-30 minutes, then strain. Cook the fennel in the broth until al dente, then remove from the stock and keep warm. Cook the salmon slices in the broth for about 10-15 minutes, until tender. Drain the slices and peel off the skin. Arrange the salmon on a warm platter, placing a fennel slice between each salmon slice. Keep the fish warm. Meanwhile, prepare the sauce: Pour 1 ladle of the broth into a saucepan and reduce the liquid until about 2 tablespoons remain. Add the vermouth. Purée this mixture with 6 slices of fennel in a blender. At moderate heat, whisk the puree with the broth, warm butter, and cream until smooth. Season with salt and pepper. Pour some of the sauce over the salmon on the platter, garnish with fennel leaves, and serve warm with the remaining sauce.