Verrine of salmon and fennel confit
List of ingredients
Serves four
2 fennel bulbs
½ teaspoon coriander seeds
½ teaspoon red peppercorns
30g caster sugar
200g fresh salmon
1 lemon
4 sprigs of dill
Olive oil
Herbes de Provence
Salt and pepper
Sommelier’s tip
Chablis (recent vintage)
This verrine has a striking aromatic intensity thanks to its aniseed notes that are underscored by the fennel confit and the addition of aromatic coriander and dill. A young Chablis is the perfect partner, as powerful on the nose as it is long in the mouth. The fennel is melting and sweet, balancing with the chilled, diced, soft-textured salmon. The fattiness is lessened by the dry wine and balanced by its vigor and forthrightness. This is an ideal amuse-bouche for a wine with sustained flavors.
Method
1. Wash, dry, and finely chop the fennel. Fry in a little olive oil along with the crushed coriander seeds and pink peppercorns.
2. Season with salt, pepper, and sugar, and sprinkle with the herbes de Provence.
3. When the fennel becomes translucent, add enough water to come half-way up the fennel and cook on a low heat until very tender (around 30 minutes).
4. Dice the salmon as for a tartare, and season with lemon juice, chopped dill, salt and pepper.
5. To serve, place some fennel in the bottom of the verrines, and add a little salmon on top.
A recipe from Richard FANTON - Interfel
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