Fennel bulbs are good fresh as well as stewed and fried. Their soft fragrant flesh gives dishes a sweetish slightly anisic smack. It goes perfectly well with fish and leek. Salmon that was cooked with fennel and leek and imbibed their spicy flavor will be appreciated by those who like their bit of fennel in a dish.
Ingredients for Salmon with Fennel and Leek
- 1.1-1.3 lb salmon
- 1 fennel bulb
- 1 leek
- olive oil, salt, lemon juice
- Sprinkle salmon slices with lemon juice.
- Wash fennel, cut the stalks. Cut the bulb into medium slices.
- Wash the leek well, cut into rings.
- Pour a little olive oil on a frying pan. Sauté leek, then add fennel and simmer them together for about 5-6 minutes, stirring them slowly from time to time. Salt to taste at the end of the process.
- Take everything out of the frying pan and put fish pieces there. Put the simmered fennel with leek on top covering the fish completely.
- Cover the frying pan and simmer the fish until it is ready, for about 15-20 minutes over low heat. Serve the dish hot.