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Fennel-flavored salmon

Serves about 4 people.

Vanille de Tahiti Taken from the book
"La Vanille de Tahiti"
by Jean-Louis Saquet

To order this book
Fennel-flavored salmon


- 1 kg salmon
- 4 fennel bulbs
- Fish stock
- 1 big onion
- 1 lemon – water – parsley
- 2 teaspoons cornstarch
- 1 vanilla pod


Sauce : In a saucepan, blend the fish stock powder with cold water, add the vanilla pod previously split open lengthwise and cut into pieces, and heat that mixture. Add 2 teaspoons of cornstarch in order to thicken the whole. Keep it warm. Cook the fennel bulbs in a frying pan drizzled with olive oil. Fennel bulbs, half cooked, must be a little bit crispy. Cook the chopped onion in the same frying pan and add it to the sauce, still warm. Again in the same frying pan, cook the salmon slices over a gentle heat, you can possibly add a small amount of olive oil. All around and over the slices, you can place and stir halves of vanilla pods and one or two lemon slices. Both elements will be decorative in the plate.

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