Provençal-Style Salmon with Shaved Fennel

Name: Provençal-Style Salmon with Shaved Fennel
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 2 small bulb fennal, trimmed; 2 egg yolks; 1 Tbsp. dijon mustard; 9 Tbsp. olive oil; 1 ⁄ 4 basil leaves, minced; 1 ⁄ 2 bunch chives, minced; Salt and freshly ground black pepper; 1 tsp. fresh lemon juice; 1 ⁄ 2 tsp. butter, softened; 8 oz. salmon, sliced on an angle into 4 wide, thin pieces about 1/4" thick

Serves
serves 4

This is a specialty of Le Train Bleu in Paris.

Ingredients

¹⁄₂ small bulb fennal, trimmed
2 egg yolks
1 Tbsp. dijon mustard
9 Tbsp. olive oil
¹⁄₄ basil leaves, minced
¹⁄₂ bunch chives, minced
Salt and freshly ground black pepper
1 tsp. fresh lemon juice
¹⁄₂ tsp. butter, softened
8 oz. salmon, sliced on an angle into 4 wide, thin pieces about 1/4" thick

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Instructions

Step 1

Using a mandoline or sharp knife, slice fennel very thin, put into medium bowl, cover with ice water, and set aside for two hours.

Step 2

Whisk together egg yolks and mustard in a small bowl until thick. Gradually add 8 tbsp. of the oil in a slow, steady stream, whisking constantly, until oil has been incorporated and mixture is emulsified. Add basil and chives; season to taste with salt and pepper. Cover and set aside.

Step 3

Drain fennel well and return to clean, dry bowl. Add lemon juice and the remaining 1 tbsp. oil, season to taste with salt and pepper, and set aside.

Step 4

Preheat broiler. Grease center of 4 ovenproof plates with the butter and sprinkle with salt and pepper to taste. Lay one piece of salmon on each plate and cover each with 2 tbsp. of mayonnaise. Broil until mayonnaise just begins to brown, 2-3 minutes. Garnish each with some of the fennel.

Using a mandoline or sharp knife, slice fennel very thin, put into medium bowl, cover with ice water, and set aside for two hours.
Whisk together egg yolks and mustard in a small bowl until thick. Gradually add 8 tbsp. of the oil in a slow, steady stream, whisking constantly, until oil has been incorporated and mixture is emulsified. Add basil and chives; season to taste with salt and pepper. Cover and set aside.
Drain fennel well and return to clean, dry bowl. Add lemon juice and the remaining 1 tbsp. oil, season to taste with salt and pepper, and set aside.
Preheat broiler. Grease center of 4 ovenproof plates with the butter and sprinkle with salt and pepper to taste. Lay one piece of salmon on each plate and cover each with 2 tbsp. of mayonnaise. Broil until mayonnaise just begins to brown, 2-3 minutes. Garnish each with some of the fennel.