Directions
- 1Shave a fennel bulb using a fingertip slicer (mandoline). Be careful!
- 2Chop fennel fronds, dill, and parsley and add them to a bowl.
- 3Combine with grated ginger, a generous splash of olive oil, lemon juice, season with fish sauce, and salt.
- 4Score the skin of some salmon fillets, season with salt on both sides, and pat dry.
- 5Add clarified butter to a hot pan, lay the salmon on, and place a weight on top.
- 6Once the salmon is cooked halfway, flip it and sear for another 2-4 minutes depending on your desired doneness.
- 7In the same pan, add butter and Dijon mustard, emulsify with some cream.
- 8Add preserved lemon liquid (or lemon juice), minced preserved lemon peel (or lemon zest), capers, more dill and parsley, and honey.
- 9Turn off the heat and incorporate everything.
- 10Plate it up, finish with flaky salt and get ready to impress.
Ingredients
- 1 fennel bulb
- 1 handful fennel fronds
- 1 handful dill
- 1 handful parsley
- 1 tsp ginger
- 1 generous splash olive oil
- 1 generous splash lemon juice
- 1 a splash fish sauce
- 1 to taste salt
- 2 salmon fillets
- 1 to taste clarified butter
- 1 tsp dijon mustard
- 1 tsp cream
- 1 tsp preserved lemon liquid
- 1 tsp minced preserved lemon peel
- 1 tsp lemon zest
- 1 tsp capers
- 1 tsp honey
- 1 to taste flaky salt
Equipment
fingertip slicerknifebowlgraterfrying panweight
Related recipes
Crispy Rice and Chicken Salad
Thai · Salad30m
Salmon Steak with Cucumber Salad
Thai · Salad
Spicy Cucumber
Thai · Salad10m
Crispy Shaved Tofu Salad
Thai · Salad30m
Cucumber salad
Thai · Salad
Raw Papaya Salad
Thai · Salad
Crispy Rice & Chicken Salad
Thai · Salad50m
Asian Peanut Chicken Salad
Thai · Salad10m
Cabbage Salad
Thai · Salad15m
Waterfall Beef
Thai · Salad
Thai-inspired salad-in-a-jar
Thai · Salad
ยำมะม่วงปลากรอบ
Thai · Salad