Salmon Fennel Potpie Recipes

Steps:

• Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
• Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.

Steps:

• Heat oven to 325 degrees. Finely grate the zest from 1 lime into a small bowl, and set aside the zested lime. Add fennel seeds, 1/2 teaspoon kosher salt and 1/2 teaspoon pepper to the bowl and toss to combine. Sprinkle mixture all over salmon.
• Meanwhile, remove the fennel fronds from the bulb and chop up enough to make 1/4 cup. Trim fennel bulb, discarding stalks, and slice bulb thinly using a mandoline or a sharp knife. Spread half the fennel slices in a baking dish in an even layer and drizzle with oil. Arrange salmon on top.
• Slice the whole, unzested lime into thin rounds and lay the slices on top of the salmon. Tuck marjoram around the salmon and drizzle salmon generously with more olive oil.
• Roast until salmon is just cooked through, 15 to 20 minutes. (Thinner fillets may take less time, so start checking for doneness at 10 minutes.)
• Meanwhile, toss chopped fennel fronds and remaining fennel slices with a pinch of salt in a medium bowl. Juice the zested lime and add some of the juice to the fennel, to taste. Drizzle the sliced fennel with olive oil and set aside to serve with the salmon.
• When the salmon is done, drizzle it with more lime juice and sprinkle with flaky salt. Serve with the fennel salad on top, and the roast fennel on the side, if you like.

Steps:

• Heat oven to 200C/180C fan/ gas 6. Toss the potatoes and fennel with 1 tbsp olive oil and arrange on a baking tray or in a roasting dish. Season and roast on the top shelf for 15 mins.
• Turn the veg, then top with the salmon. Season and roast for another 15 mins. Meanwhile, mix 1 tbsp olive oil with the tapenade to loosen it.
• Once roasted, drizzle the salmon and vegetables with the tapenade. Sprinkle over the fennel fronds and serve with lemon wedges.

Steps:

• Preheat oven to 400 degrees F.
• Bring chicken broth to a boil over high heat with onions, carrot chunks and celery, and simmer until reduced by half. Remove vegetables and discard.
• On a lightly floured work surface with a floured rolling pin, roll out puff pastry to 1/8-inch thickness.
• Using an inverted two-cup ramekin or individual casserole, trace four circles from puff pastry dough with a sharp knife, creating a one-inch overhang.
• Place circles on a parchment-lined baking sheet, cover them with plastic wrap and chill.
• In a heavy skillet, melt butter on medium-high and add carrots, onions, shallot and white wine. Cook, stirring, for two minutes, then reduce heat and continue cooking, stirring occasionally, about seven minutes, until onions are soft and translucent.
• Add sliced mushrooms and continue cooking and stirring until mushrooms are tender, about two minutes.
• Add herbs (if using) and salmon pieces, stir to combine and reserve.
• Mix cornstarch and milk together until cornstarch is dissolved.
• Whisk milk mixture into simmering broth and continue whisking until liquids are incorporated and mixture thickens into gravy.
• Continue cooking, stirring constantly, an additional two minutes to cook starch.
• Season with salt and pepper to taste. Stir one and a half cups gravy into salmon mixture. Add frozen peas.
• Butter four individual two-cup ramekins.
• Distribute salmon mixture evenly in the ramekins, but do not over-fill. Spoon in some additional gravy and put a pat of remaining butter in each ramekin.
• Top each with a pastry circle, curling the edges of the overhang upward and pressing gently just inside the lip of the ramekin to adhere pastry.
• Place ramekins on a baking sheet in preheated oven and bake until golden brown and bubbly, about 15 minutes.