Tuesday, April 14, 2009

Slow-Roasted Salmon with Fennel

So, the thing about doing some crazy baking is that other recipes seem so much easier. Though this one was pretty simple anyway.

It had been on my to-do list for a while - ever since we got a whole bottle of Pernod to use one teaspoon, and then were left wondering what to do with the rest of it (a common problem, apparently).

The Recipe: Slow-Roasted Arctic Char (or Salmon) with Fennel

It's from Culinate and was actually for artic char, but we couldn't get any, so used salmon instead.


It was good, and certainly could be a dinner-party dish, though you'd want something very refreshing for dessert. The creamy sauce did make it rich.

It actually took about 50 mins to cook in our oven at 250F, rather than 25 mins, which makes sense considering the name of the recipe. (Don't know about you, but 25 mins doesn't seem especially slow.)

The only thing I wondered was how their sauce ended up looking so saucy - there really wasn't very much liquid in mine, and I didn't just want to keep adding cream. Wasn't sure what to do about it. But maybe mine just festered too long while we were waiting for the fish. Any suggestions gratefully received.

Oh, and they use fennel pollen. We did not - it costs $30 a jar! Followed their suggestion and used some crushed fennel seeds instead (no curry powder though as we didn't have any).


Sauce cooking

On the plate, not very saucy

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