Ingredients
-
1 large salmon fillet
-
2 fennel bulb
-
4 tbsp olive oil
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1 lemon
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1 orange
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pink peppercorns
-
French white butter:
-
1 orange
-
100ml orange juice
-
2 shallots
-
10ml white wine
-
180g butter
-
salt, pepper
Directions
Relish the perfectly cooked salmon, infused with fresh herbs and a touch of citrus, creating a symphony of flavors. Serve immediately for an elegant and mouthwatering meal that’s sure to impress.
Ingredients
| 1 large salmon fillet | |
| 2 fennel bulb | |
| 4 tbsp olive oil | |
| 1 lemon | |
| 1 orange | |
| pink peppercorns | |
French white butter: |
|
| 1 orange | |
| 100ml orange juice | |
| 2 shallots | |
| 10ml white wine | |
| 180g butter | |
| salt, pepper | |
Steps
|
1
|
Preheat the NN-DS59 on oven to 190°C. |
|
2
|
Thinly slice the fennel and season it with olive oil, salt, and pepper and place it at the bottom of a baking dish. |
|
3
|
Season the salmon fillet with salt, pink peppercorns, and a drizzle of olive oil. |
|
4
|
Add slices of citrus fruits (lemon and orange) on top of the salmon and cook at least 20 to 25 minutes in the oven (depending of the size of the salmon and your cooking preferences). |
|
5
|
Meanwhile, peel and finely chop the shallots, then place them in a small saucepan. |
|
6
|
Zest part of the orange over the shallots. Squeeze the orange and pour the juice into the saucepan. Add the white wine and let it reduce slowly. |
|
7
|
Over low heat, gradually incorporate the butter cut into small pieces while whisking constantly to create an emulsified sauce. |
|
8
|
Once the French white butter is ready, keep it warm. |
|
9
|
Remove the salmon from the oven, drizzle with the citrus French white butter, and serve immediately. |
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