Damian Lewis on Helen McCrory’s final heartbreaking message to her family
Damian Lewis on Helen McCrory’s final heartbreaking message to her family

Amanda Cassidy

The Covid weight gain: One woman’s plan to get out of her comfort eating rut
The Covid weight gain: One woman’s plan to get out of her comfort eating rut

Louise Slyth

What to bake this weekend: Nutella soufflés with caramelised pretzels
What to bake this weekend: Nutella soufflés with caramelised pretzels

Meg Walker

Marianne Smyth, aka @smythsisters, on her top summer shopping picks
Marianne Smyth, aka @smythsisters, on her top summer shopping picks

Holly O'Neill

How an architect planned the layout of her own extension
How an architect planned the layout of her own extension

Megan Burns

The Vow: A gripping must-watch documentary to binge this weekend
The Vow: A gripping must-watch documentary to binge this weekend

Jennifer McShane

GALLERY: 30 standout Oscars gowns over the years
GALLERY: 30 standout Oscars gowns over the years

Jennifer McShane

Image / Editorial

Gennaro’s salmon and fennel – a tasty meal made in no time


by Meg Walker
05th Apr 2018
blank

Salmon and fennel go well together and the addition of the creamy sauce makes this a very tasty meal, which can be made in no time. As the salmon is coated in flour and fried, it retains a slight crispiness on the outside, which combines perfectly with the slightly crunchy fennel.

Cooking time: 30 minutes (including prep)

Serves 4

Ingredients
2 fennel bulbs
zest and juice of 1 lemon
4 salmon fillets (about 110g)
sea salt and freshly ground black pepper
plain flour, for coating
80g butter
a splash of white wine
100ml whipping cream
30g grated Parmesan

Method
Preheat the oven to 200°C fan/220°C/gas mark 7.

Remove the green fronds from the fennel bulb and set aside. Slice each bulb into 8 segments, place into acidulated water (water mixed with the lemon juice) and set aside.

Cut each salmon fillet into 4 chunks, sprinkle with salt and pepper, and coat in flour. Heat 40g of the butter in a frying pan set over a medium heat.

Add the salmon chunks and seal on both sides, for about 3-4 minutes. Add a splash of white wine and cook for a further minute. Remove the salmon and set aside.

In the same pan, heat the remaining butter, add the fennel segments and some salt and pepper, and cook on a medium-high heat for a couple of minutes on both sides.

Combine the cream, Parmesan and lemon zest and season with some more salt and pepper.

Arrange the fennel in an ovenproof dish, place the salmon chunks on top and pour over the creamy mixture. Bake in the hot oven for 5 minutes, until golden. Serve, sprinkled with the reserved fennel fronds.

Extracted from Gennaro’s Fast Cook Italian by Gennaro Contaldo (Pavilion Books, approx €23).
Photograph by Kim Lightbody.

 

 

Also Read

blank
EDITORIAL
The unexpected benefit lockdown is having on our children

By Amanda Cassidy

blank
EDITORIAL
What to eat this weekend: Fish n’ courgette chips with homemade tartar sauce

This healthy fish and courgette chips recipe from Jane Kennedy...

By Meg Walker

shells cafe
EDITORIAL
A Sligo cottage is transformed into a cool and cosy surfers’ haven

Still one of our favourite homes ever, the easy-breezy interiors...

By IMAGE Interiors & Living

Has society become more tolerant of the idea of dating interracially?
premium IMAGE WRITES, REAL-LIFE STORIES, RELATIONSHIPS
Interracial dating: “People kept asking ‘where is she from?'”

With diversity on the rise, what struggles do interracial couples continue to face today? Filomena Kaguako speaks to three couples about their experiences.

By Filomena Kaguako

blank
EDITORIAL
Eclipsed: The powerful, all-female play exposing a Magdalene Laundry you need to see

‘Eclipsed’ director Kate Canning told Jennifer McShane of the challenges...

By Jennifer McShane

Rosanna Davidson and her twin boys
premium REAL-LIFE STORIES, PARENTHOOD
Rosanna Davidson: ‘I had sort of accepted that I was a girl who couldn’t have a baby herself’

For Mother's Day Lia Hynes sits down with Rosanna Davidson, whose exceptional journey into motherhood has given many hope.

By Lia Hynes

blank
EDITORIAL
“You’re weird Mammy… other mothers iron”: Author Elske Rahill on writing and motherhood

“Every baby costs you a book” – that’s something women...

By IMAGE