Tasty Salmon and Fennel Bake
Tasty Salmon and Fennel Bake
 Prep Time ~ | Cooking Time ~ |
 Approx Cost ~ |  Difficulty ~ Easy |
 Freeze ~ |  Serves ~ 4 |
Tip ~
Ingredients
400g / 14oz potatoes, scrubbed and finely sliced
4 tablespoons olive oil
1 clove garlic, chopped
1 onion, thinly sliced
1 bulb fennel, trimmed and sliced
1 teaspoon fennel seeds
4 medium salmon fillets, skinned
285ml / ½ pint single cream
2 handfuls grated parmesan cheese, plus extra for sprinkling
2 anchovy fillets chopped
Salt and pepper
2 handfuls fresh breadcrumbs
2 lemons, halved
Method
- Preheat the oven to 200C, 400F and Gas mark 6.
- Parboil the sliced potatoes in salted boiling water for a few minutes until softened then drain in a colander.
- Place a 20cm / 8 inch casserole - type pan on a low heat and add the oil, garlic, onion, fennel and fennel seeds.
- Cook slowly for 10 minutes with the lid on, stirring every so often.
- Take the pan off the heat. Lay the salmon fillets on top of the onion and fennel mixture.
- Mix together the cream, parmesan and anchovies, season with salt and pepper and pour over the fish.
- Toss the potato slices in a little olive oil, salt and pepper and layer these over the top.
- Place in the oven for 20 minutes, sprinkling with the breadcrumbs and a little grated parmesan 5 minutes before the end.
- Serve with lemon halves and a green salad.