2 lb salmon fillets,boneless
2 tbsp olive oil
1/2 cup water
5 tbsp butter,room temp.
1/8 tsp nutmeg
1/8 tsp cayenne
3/4 lb head of fennel
Directions
1. Preheat the broiler. 2. Carefully inspect the fish to determine if
any bones remain. Using a pair of pliers, carefully pull away and
discard the bones. Cut the fillets into 4 equal portins, either
rectangular or square in shape. Sprinkle with the oil and rub to coat
on both sides. Set aside. 3. Trim the fennel and cut into 1/4-in.
cubes. There should be about 1 1/2 cups. Put the fennel in a saucepan
and add the water a 1 tbsp of the butter. Cook 5 min. 4. Pour the
fennel mixture into the container of a food processor or blender and
add the remaing butter. Process to a very fine puree. Ther should be
about 1 1/4 cups. pour the puree into a small saucepan and bring to a
boil. Add the nutmeg and cayenne and stir. Let simmer about 3 min. 5.
Meanwhile, place the salmon pieces under the broiler about 4-in. from
the source of heat. Cook about 4 min. on one side, turn and cook
about 4 min. on the other side. 6. Transfer the salmon to a warm
serving dish. Serve with hot fennel sauce spooned over or on the side.
Salmon lovers here you go.
Name for this dish: Filets de saumon sauce au fenouil
Servings: 4 servings
Broiled Salmon Fillets With Fennel Sauce Recipe brought to you by Recipe Ideas
Categories: Fish; Grilling; Salmon; Sauce; Seafood
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It is quite feasible to prove the history of written cooking instructions far back into ancient history, in fact as far back into history as the early Egyptians, and possibly even further than that. Having said that, mostly, these ancient records were just basic pictorial recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to food historians is a collection of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. As we move into The time of the romans 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, a very modern way of dining. Aspicius also recounts how the cooks of his times made use of many herbs, including a few you will know for example basil, mint and asafoetida. Closer to modern times, there were some books from the 14th Century ; a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the indian food that we all know today, but rather recipes for the types of food on the tables of the rich and wealthy people of the time. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, such as basil and coriander. The introduction of these new foods and spices prompted a surge in recipe manuscripts, most of which are now in private collections. Like it or not, the introduction of TV gave us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Broiled Salmon Fillets With Fennel Sauce recipe.
