Salmon with Fennel Sauce

Serves: 4
Time: 45 mins


  • 4 salmon steaks, each weighing about 175 g (6 oz)
  • 2 shallots, skinned and chopped
  • 1 small fennel bulb, finely chopped
  • 1 bay leaf
  • 2 stalks fresh parsley, crushed
  • 150 ml (1/4 pint) dry white wine
  • 2 egg yolks
  • 100 g (4 oz) butter, softened
  • salt and pepper
  • lemon juice, to taste
  • fresh fennel sprigs, to garnish

1) Place the salmon steaks in a shallow ovenproof dish. Scatter the shallots, fennel, bay leaf and parsley over the top. Pour in the wine, cover tightly and bake at 180°C (350°F) mark 4 for 15 minutes, until fish is tender.

2) Strain off 100 ml (4 fl oz) of the cooking liquor. Turn off oven, re-cover the salmon and keep warm.

3) Boil the strained liquor until reduced to 15 ml (1 tbsp). Beat the egg yolks together in a medium heatproof bowl, then stir in the reduced liquor and work in half of the butter.

4) Place the bowl over a saucepan of hot water and whisk with a balloon whisk until the butter has melted. Gradually whisk in the remaining butter, whisking well after each addition, to make a thick, fluffy sauce. Remove the pan from the heat.

5) Add 10 ml (2 tsp) of the cooked fennel to the sauce and season to taste, adding a little lemon juice, if necessary.

6) Transfer the salmon to a warmed plate. Spoon the sauce over and garnish with fennel sprigs.