Poached Salmon with Fennel and Herb Crust

This dish makes a great lunch, or a smaller portion would make an equally good starter

Because I love salmon or any fish in fact, cooked with a crispy skin I decided to replace the skin with a gorgeous crispy herb crust which is so easy to make.

But what about the skin? I still want the crispy skin, so I cooked the skin separately and served it with the dish.

What a winner.

Poached Salmon with Fennel and Herb Crust

You will need

2 – Salmon Fillets

To remove the skin from the salmon place it skin side down on you chopping board, press down with your hand and cut through from one side to the other.

The way I would typically poach salmon is to bring the water to the boil, turn the heat down low and place the salmon in then leave for 10 minutes.

Grind some sea salt onto the dark side of the skins gently rubbing it in with your fingers, melt a little butter in a pan and cook skin side down on a high heat for about five minutes.

Use something to keep it flat to the bottom of the pan then when it is crisp turn it over and cook the other side for a couple of minutes.

For the crust

The Juice of Half a lemon

1 bunch – Fresh Parsley (about 20 Gm)

10 Gm – Fresh Dill

30 Gm - Fresh Breadcrumbs

1 – Egg (beaten)

2 teaspoons – Fennel Seeds

½ teaspoon - Salt

¼ teaspoon Freshly Ground Pepper

                                                                                                                                                               

Cut the stalks off the parsley then finely chop it with the dill.

Put the fennel seeds in a dry pan on a medium heat and toast them for 5 minutes then grind then in a pestle and mortar or spice grinder.

Beat the egg in a bowl then add the rest of the ingredients and mix well.

Spread thinly over the salmon and plaice under a hot grill for 5 minutes.

Serve with some mayonnaise