Serves: 6 (2 fillets per order)
Conversion Chart: Here >>
Fish Ingredients:
12 (3 oz) salmon fillets - from whole - skin-on fish
1 tsp ground fennel
Salt and pepper to season
Tomato Fennel Broth Sauce: Here >>
Fish Procedure:
Season skin side with fennel, salt and pepper, then season bottom with salt and pepper. In sauté pan, over high heat, add oil until pan reaches smoking point, reduce heat and add seasoned fish skin side down, cooking for 2-3 minutes, flip fish fillet, reduce heat and continue to cook for 5-6 minutes, spooning reserved oil over fish to keep skin crisp. Once fillet is cooked, remove from pan and serve.
Recipe Type: Authentic
Recipe Author: Chef Robert Irvine
Magazine: Chef Ref Foodie
Original Photograph By: syscoezine.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://syscoezine.com/13Foodie/docs/book.pdf