Recipe Review: I'm not a huge fan of fennel but Simon loves the stuff so when I saw this I knew I had to make it. We served it with some wild Alaskan salmon and steamed greens.
Wild salmon excretes a white substance during cooking – see photo. This is called albumen, the same protein that makes the white of chicken eggs. The albumen is part of the salmon's blood, which means that your fillet was fresh
When it was hot and fresh out of the oven it was delicious, but went a bit soggy when used as leftovers. I'd suggest halving the recipe if there are only two of you, always making it fresh.
Cooking time: 25 – 35 minutes Serves: 2 - 4
Preheat oven: 180°
- 2 Fennel roots, cut lengthways
- 1 White onion, chopped
- 3 Celery sticks, cut wide
- Sesame seeds
- ½ cup Mint, chopped
- 2 tbsp Extra Virgin Olive Oil
- 2 pinch Celtic Salt or Himalayan
1. Mix all ingredients together and put in the oven for 20 minutes
2. Serve with a few fresh mint sprigs.
No variations required