Fresh salmon with pickled fennel bulb

Name: Fresh salmon with pickled fennel bulb
Yield: 6
Ingredients: 1 cup Dry white wine; 1 cup White wine vinegar; ½ cup Extra virgin olive oil; 2 cloves Garlic, thinly sliced; 3 Fresh bay leaves; 2 tsp Flaky sea salt; 10 Whole black peppercorns, lightly crushed; 15 Coriander seeds, lightly crushed; 8 Fennel seeds, lightly crushed; 4 sprigs Flat leaf parsley leaves; 2 sprigs Fresh thyme; 2 sprigs Fresh oregano, or sweet marjoram; 3 Fennel bulbs, trimmed (green fronds reserved) and cut into 6 even-sized wedges; 800 g Side of salmon, boned; 1 Tbsp Olive oil, for rubbing; 1 tsp Flaky sea salt and freshly ground black pepper; 3 Tbsp Store-bought herb spread, (see tip); 2 Tbsp Chopped flat leaf parsley; 1 Lemon, cut into wedges for squeezing

for 6 people

Kathy Paterson

Food writer and stylist.

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For a great flavour make up the pickled fennel bulb a day ahead and keep in the fridge.

Ingredients

1 cup	Dry white wine
1 cup	White wine vinegar
½ cup	Extra virgin olive oil
2 cloves	Garlic, thinly sliced
3	Fresh bay leaves
2 tsp	Flaky sea salt
10	Whole black peppercorns, lightly crushed
15	Coriander seeds, lightly crushed
8	Fennel seeds, lightly crushed
4 sprigs	Flat leaf parsley leaves
2 sprigs	Fresh thyme
2 sprigs	Fresh oregano, or sweet marjoram
3	Fennel bulbs, trimmed (green fronds reserved) and cut into 6 even-sized wedges
800 g	Side of salmon, boned
1 Tbsp	Olive oil, for rubbing
1 tsp	Flaky sea salt and freshly ground black pepper
3 Tbsp	Store-bought herb spread, (see tip)
2 Tbsp	Chopped flat leaf parsley
1	Lemon, cut into wedges for squeezing

Directions

Pickle the fennel, place the wine, vinegar, oil, garlic, bay leaves, salt, peppercorns, seeds and herb sprigs in a saucepan. Bring to the boil, cover and simmer very gently for 45 minutes. Strain and place liquid back in the saucepan. Discard solids.
To the liquid add the fennel wedgesand enough water to almost cover the fennel. Bring up to the boil, then cover and simmer until the fennel is tender, about 20 minutes. Transfer the fennel to a heatproof bowl. Return the liquid to the heat and reduce to 1 cup. Pour over the fennel and leave to cool. Cover and place in the fridge overnight.
Heat the oven to 210C. Line a large shallow roasting tray with baking paper.
Place the salmon, skin-side down on the prepared tray andplace in the oven. Roast for 10minutes,or cooked until your liking. Removefrom the ovenand place on a platter. Spread with the herb spread.
To serve,gently mix the chopped parsley through the pickled fennelbulband serve alongside the salmon.

Serving suggestions:

Serve pickled fennelbulbat room temperature.

Serve salmon with a bowl of aioli to which you have added some chopped flat leaf parsley.

Rub scrubbed baby potatoes(cut any large potatoes in half lengthwise)in oil and season with salt and pepper. Roast in the oven until tender.

Sliced crusty bread to mop up all the pickled fennelbulbjuices.