Scottish Salmon with warm fennel compote

<em>Time Out</em> 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 Jumeirah

Chef: Willibald Reinbacher

Signature dish: Scottish Salmon with warm fennel compote

Fennel Compote
500gm Fennel
500ml Olive oil
1gm Saffron
2pc Gloves
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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