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Salmon poached in spiced stout beer, braised fennel and orange salad
Ingredients
- 2 salmon fillets
- 2 stout beer bottles (Farsons Lacto)
- Star anise
- Zest of an orange
- Juniper berries
- Slice of root ginger
- 1 small chili
- 1 sliced fennel bulb
- Juice of 1 orange
- 1 segmented orange
- Fresh dill
- White wine
- Fish stock (Star)
- 1 tub fresh cream (Benna)
- Salt and pepper
Method
Pour the Beer in a sauce pan and add the star anise, orange zest, juniper berries, ginger and chili. Bring to a simmering point and reduce into a denser consistency. Poach the salmon in the obtained liquor for 6-8 minutes. To prepare the braised fennel, put the fennel in a sauce pan. Add the orange juice, few dill springs, a splash of white wine and cream. Cover and simmer for 20 minutes, check from time to time adding a dash of fish stock if the fennel is getting dry. Spoon the fennel in the centre of a plate and dress the salmon on top. Pour some of the cooking liquor over the fish, garnish with the dill and serve with a side salad and a bowl of roast potatoes.
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