Ingredients:
4 salmon steaks, each about 175 g
2 shallots,chopped
1 small fennel bulb, finely chopped
1 bay leaf
2 parsley stalks, crushed
150 ml (1/4 pint) dry white wine
Salt and pepper
Lemon juice, to taste
Fennel sprigs, to garnish
Direction:
1. Place salmon steaks in a shallow ovenproof dish. Scatter shallots, fennel,bay leaf and parsley stalks over the top. Pour in the wine, cover tightly and bake in the oven at 350 F, 180 C, Gas 4 for 15 mins, until fish is tender.
2. Strain off 100 ml of liquid into a saucepan. Reserve 10 ml of the chopped fennel. Turn the oven off, re-cover the salmon and keep warm.
3. Boil the strained liquor until reduced by about half. Add the reserved cooked fennel and season to taste, adding a little lemon juice.
4. Transfer salmon steaks to warmed serving plates. Spoon the liquid over the top and garnish with fennel sprigs. Serve immediately.
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