Poached salmon with fennel & crème fraîche
Place poached salmon atop creamy fennel for a fantastic, and quick to whip up, midweek meal
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 mins
- Mix the crème fraîche and lemon juice together in a bowl. Stir through the chives and season. Trim the fennel and thinly slice (keep the trimmings). Add the sliced fennel to the crème fraîche mixture. Stir well to combine and set aside.
- Put the fennel trimmings in a deep frying pan and fi ll with water. Bring to the boil then add the salmon fi llets and turn off the heat. Cover the pan with a lid and leave for 10 minutes. Meanwhile, toss the fennel mix with a little rocket or watercress and divide between 4 warm plates. Remove the salmon from the poaching liquid and put a fi llet on each pile of fennel.
Per serving
291 kcalories, protein 26.5g, carbohydrate 1.7g, fat 19.9 g, saturated fat 6.7g, fibre 1.4g, salt 0.17 g
Recipe from olive magazine, July 2005.
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http://www.bbcgoodfood.com/recipes/3642/
http://www.bbcgoodfood.com/recipes/3642/
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Ingredients
- 4 tbsp crème fraîche
- 1 lemon , juiced
- 2 tbsp chives , chopped
- 2 small bulbs of fennel
- 4 skinless salmon fillets
- rocket or watercress, a handful
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 mins
Ingredients
- 4 tbsp crème fraîche
- 1 lemon , juiced
- 2 tbsp chives , chopped
- 2 small bulbs of fennel
- 4 skinless salmon fillets
- rocket or watercress, a handful
Per serving
291 kcalories, protein 26.5g, carbohydrate 1.7g, fat 19.9 g, saturated fat 6.7g, fibre 1.4g, salt 0.17 g
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05 November 2007
Joey rated this recipe
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11 November 2007
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