Ingredients:
Wild Salmon 1pd - Hen House @ College Blvd & Roe
1 Lemon
1 Fennel
1/3 Cup of sugar
25cl (6oz) White wine (Bordeaux, Entre deux mers)
Olive oil
Salt, pepper
Clean the fennel bulb, preserve the plumes and cut them in small dice. Done to cook them in a frying pan with the half of the oil, 5 minutes, without coloring. Salt and pepper.
Add the white wine with sugar, leave to cook 15 minutes in order to obtain a consistency syrup.
Chop the salmon with a knife in average dice. Mix it with the fennel and his sauce, add oil, salt & pepper to taste.
Poor the salmon into cup surrounded by a film. Leave it in your fridge until serving.
Enjoy!
Wild Salmon 1pd - Hen House @ College Blvd & Roe
1 Lemon1 Fennel
1/3 Cup of sugar
25cl (6oz) White wine (Bordeaux, Entre deux mers)
Olive oil
Salt, pepper
Clean the fennel bulb, preserve the plumes and cut them in small dice. Done to cook them in a frying pan with the half of the oil, 5 minutes, without coloring. Salt and pepper.
Add the white wine with sugar, leave to cook 15 minutes in order to obtain a consistency syrup.
Chop the salmon with a knife in average dice. Mix it with the fennel and his sauce, add oil, salt & pepper to taste.
Poor the salmon into cup surrounded by a film. Leave it in your fridge until serving.
Enjoy!
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