Scottish Salmon with warm fennel compote
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Restaurant: Pisces, Madinat Jumeirah
Chef: Willibald Reinbacher
Signature dish: Scottish Salmon with warm fennel compote
500ml Olive oil
5gm Dill, chopped
2gm Orange zest
Cut the fennel into half’s and arrange in a heat proved baking dish.
Fill up the dish with olive oil ensuring to cover the entire fennel.
Add saffron, gloves and orange zest.
Cover the baking dish with aluminium foil.
Cook in a with 90 degrees Celsius preheated oven for at least 4 hours, or until the fennel is soft.
Remove the fennel from olive oil, chop and finish with chopped dill.
10pc Scottish salmon medallions, trimmed, skin on (80 gram each)
2tbsp Thyme infused olive oil
To season salt and pepper
Heat a non stick pan with thyme infused olive oil.
Season the salmon medallions with salt and pepper and sear skin side down until required doneness.
Serve with a spoon of warm fennel compote.
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