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
The History of Recipes
We are able to track the history of written recipes way back into the far past, at least as far into history as the Egyptians, and potentially, even further back. However, in the main part, these old cookbooks were just very basic pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to academics is a series of clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. As we move into The time of the romans around 25BC a roman called Apicius assembled a collection of scripts detailing recipes cooked by his fellow Romans. In his works, he describes how the meals were split into hors d`oeuvres, main course and dessert, something we still use today. Aspicius informs us how the cooks of his times used many different aromatic flavors, including a few that are still present in modern kitchens for example basil, fennel and dill. During the following few hundred years, the upper-class families of Wesstern Europe competed to offer the best banquets, and as a consequence, the best chefs and their recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, trying out, and recording the recipes of their peers. By the advent of the 20th century, cooking books are in great demand, due to more people being able to read, people having increased spare time and having more disposable income. The revolution that is television brings us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Broiled Salmon Fillets With Fennel Sauce recipe.
