I posted this a long time ago and it was very popular, so here it is again. I love fennel and it works brilliantly with fish. Here I’ve pan fried the fennel until caramelised which makes it sweet and delicious. The potato salad has been given a lovely freshness by adding yogurt instead of mayonnaise. ⠀ ⠀ Serves 2⠀ ⠀ 2 salmon fillets (I sourced my fish from Sankey’s Fishmongers in Tonbridge)⠀ 1 bulb fennel sliced ⠀ 8 baby new potatoes boiled until soft⠀ Handful chopped dill⠀ 1 tablespoon Greek yogurt ( I used @timsdairyyogurt ) 2 teaspoon drained capers⠀ ⠀ Dressing (shake together in a jam jar)⠀ ⠀ Juice 1/2 lemon ⠀ 1 clove garlic crushed ⠀ 1 tablespoon olive oil ⠀ Squeeze honey⠀ Handful finely chopped dill⠀ Salt/pepper⠀ ⠀ Pan fry the seasoned fennel in a little olive oil on a medium-high heat for roughly 4 minutes on each side, or until golden. Set aside. ⠀ In the same pan season the salmon fillets with salt and pepper. Place the salmon skin side down in a hot pan with a little oil. Cook for 5 minutes or until the skin is golden and crisp. Turn the salmon over and cook for another 3 minutes. Now turn the heat off and let the salmon sit in the pan for 10 minutes. The residual heat will cook the salmon through.⠀ ⠀ Mix the yogurt together with the capers, dill and 2 teaspoons of the dressing.⠀ ⠀ While the potatoes are still warm, slice into quarters and coat in the yogurt mixture.⠀ ⠀ Arrange on a plate and serve.
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