Saumon au Fenouil et Menthe

CORDES, 48 km. north east from Toulouse, Writer Albert Camus, wrote, one who travels to Cordes, need go no further ! So, with this in mind, this walled fortress town, is one of the most amazing medieval villages in this región.


This salmon dish was given to me in Cordes, France, 48 km north east of Toulouse, can be prepared worldwide,and is simple, low calorie and just perfectly delicious for Spring time.


Salmon with fennel and mint:

French style butter

1 small fresh fennel bulb : trimmed and finely sliced

4 tablespoons chopped fresh mint ( one can sub fresh parsley if you prefer )

2 salmon filets ( for 2 people )

1 / 4 cup dry French White wine ( alcohol free cider can be a sub )

2 dozen fresh clams or bottled clam juice ( 1 / 4 Cup ) or home made fish stock

1 shallot or Green scallion


1 / pre heat oven to 400 degrees farenheit
2 / melt 2 tblsps butter in heavy médium skillet or earthenware for oven use, and add the fennel
3 / simmer on medium flame covered until crisp tender and stir occasionally about 5 mins. cooking time
4 / add 1 tblsp mint and season with sea salt, and freshly ground black pepper
5 / cover and keep warm
6 / Now melt 2 tblsps butter in same skillet on high heat and season the salmon and add to skillet with salt and black pepper
7 / add a shallot minced and sauté 1 minute and cook salmon about 4 to 5 minutes per side to desired likeness ( I like mine very blue rare )
8 / place the salmon atop the fennel in an earthenware casserole and tent foil to keep warm
9 / add the fish or clam broth or the clams and fish broth and 2 tablesp of mint and reduce to 2 tblsps ( 5 mins. )
10 / add 3 tblps of butter and whisk until butter melts
11 / pour over the fennel and the salmon
12 / place in preheated oven a few mins. with White wine and let it burn off the alcohol and sear the salmon 
13 / serve on square White plate

*** this is just delightful

Enjoy.
Margaux Cintrano.

Ahron,