Salmon with Fresh Fennel

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

4 port. Salmon steak with skin and middle bones, alternatively salmon fillets
1 tablespoon lemon juice
3 tablespoon herb butter
3 tuber / s fennel
250 ml white wine, dry
200 g crème fraîche
1 tablespoon mustard, sweeter
sea-salt
pepper from the grinder

Instructions

Wash the fish, pat dry and drizzle with the lemon juice.
Heat the herb butter in a pan and fry the fish steaks in it on both sides for about 5 minutes, then season with salt and pepper. Take out, wrap in aluminum foil and keep warm.
Clean, wash, dry and cut the fennel into thin slices. Set aside the fennel greens for garnish.
Heat the frying stock again and fry the fennel in it. After about 3 minutes, pour the white wine over everything and let it steep for another 3 minutes. Mix the crème fraîche with the mustard and add to the vegetables.
Arrange the fish with the fennel vegetables on plates, garnish with fennel greens and
serve.
Boiled potatoes go well with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.