Scottish Salmon with warm fennel compote Time Out and Taste Of Dubai bring you the signature dishes of some of the city’s top chefs Some of the city’s finest chefs will be presenting their best dishes at Taste Of Dubai 08. They will be showing off the tricks of the trade and giving visitors to sample food. Scroll down for expert tuition and a recipe that will let you cook like a pro in your own home. Restaurant: Pisces, Madinat JumeirahChef: Willibald ReinbacherSignature dish: Scottish Salmon with warm fennel compote SIMILAR ARTICLES Dish of the week: La Cantine du Faubourg Brunch at The Atlantic Time Out vs ubk's one-metre hot dog Dish of the week: Graze Ingredients:Fennel Compote500gm Fennel500ml Olive oil1gm Saffron2pc Gloves5gm Dill, chopped2gm Orange zest Method: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. Ingredients:10pc Scottish salmon medallions, trimmed, skin on (80 gram each)2tbsp Thyme infused olive oilTo season salt and pepper Method: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.