This Mary Berry Salmon and Fennel is a creamy and elegant recipe, which is made with fresh salmon fillets and aromatic fennel. It’s the perfect weeknight dinner, a sophisticated yet simple one-pot meal ready in about 30 minutes.
Mary Berry Salmon and Fennel Ingredients
A classic combination for a light, fresh, and impressive meal.
- 4 skinless salmon fillets, about 150g (5oz) each
- 1 large fennel bulb
- 2 shallots or 1 small onion
- 25g (1oz) butter
- 2 tablespoons plain flour
- 300ml (½ pint) hot chicken or vegetable stock
- 150ml (¼ pint) double cream
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper
How To Make Mary Berry Salmon and Fennel
A step-by-step guide to this wonderfully simple and flavorful one-pot dinner.
- Prep the Fennel and Shallots: Trim the fennel bulb, reserving a few of the green fronds for garnish. Cut the bulb in half, remove the tough core, and slice the fennel thinly. Peel and thinly slice the shallots.
- Sauté the Aromatics: In a large, lidded sauté pan or shallow casserole dish, melt the butter over a medium heat. Add the sliced fennel and shallots, cover the pan, and cook gently for about 10 minutes, until the vegetables are soft but not browned.
- Make the Creamy Sauce: Stir the flour into the softened vegetables and cook for one minute. Gradually pour in the hot stock, stirring continuously until the sauce is smooth and begins to thicken.
- Poach the Salmon: Add the salmon fillets to the pan, nestling them into the sauce. Bring the sauce back to a gentle simmer. Cover the pan again and let the salmon cook gently for 8-10 minutes, or until it is just cooked through and opaque.
- Finish and Serve: Remove the pan from the heat. Gently stir in the double cream, chopped dill, and lemon juice. The salmon will break up into large, beautiful flakes as you stir. Season to taste with salt and pepper. Garnish with the reserved fennel fronds and serve immediately.
Recipe Tips
For the most flavorful, perfectly cooked salmon dinner.
- How do I know when the salmon is cooked? The salmon is perfectly cooked when it changes from translucent to opaque pink and flakes easily when pressed with a fork. Be careful not to overcook it, as it will continue to cook in the hot sauce after you remove it from the heat.
- Can I use a different vegetable instead of fennel? As Mary Berry suggests, if you’re not a fan of the light aniseed flavor of fennel, a medium, thinly sliced leek is an excellent substitute that provides a similar sweet, aromatic base.
- How do I prevent a lumpy sauce? The key is to add the hot stock to the flour and butter mixture (the roux) gradually. Start by adding just a splash of stock and stirring or whisking vigorously to form a smooth paste, then continue to add the rest of the liquid a little at a time, stirring constantly.
- Can I make this ahead of time? This dish is at its best when served fresh. If you must make it ahead, you can prepare the sauce and vegetables, but it’s best to poach the salmon just before serving to prevent it from becoming dry when reheated.
What To Serve With Salmon and Fennel
Classic sides to complete this elegant one-pot meal.
This creamy and satisfying one-pot dish is a wonderful meal on its own, but it’s perfect for soaking up the delicious sauce when served with:
- Buttered new potatoes
- A side of fluffy long-grain white rice or couscous
- Simple steamed green beans or asparagus
- A slice of crusty bread
How To Store Salmon and Fennel
Keeping your delicious leftovers fresh.
- Refrigerate: Once completely cooled, store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat: Gently rewarm leftovers in a saucepan over a low heat until just heated through. Be careful not to let it boil, as this can make the salmon tough and cause the cream sauce to split.
Mary Berry Salmon and Fennel Nutrition Facts
An estimated guide per serving.
- Calories: 550 kcal
- Carbohydrates: 10 g
- Protein: 35 g
- Fat: 42 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. While dill is the classic herb pairing with salmon and fennel, finely chopped fresh parsley or tarragon would also be delicious in the cream sauce.
Yes, but the skin will become soft in the sauce, not crispy. If using skin-on fillets, it’s best to remove the skin after the salmon has been poached, before you flake it into the sauce.
If your sauce is thinner than you’d like, you can let it simmer gently for a few extra minutes before adding the cream to allow it to reduce and thicken naturally.
Try More Recipes:
- Mary Berry Salmon Mousse Recipe
- Mary Berry Smoked Salmon Pâté Recipe
- Mary Berry Salmon Risotto Recipe
Mary Berry Salmon and Fennel Recipe
Description
A quick, easy, and elegant one-pot dinner from Mary Berry, featuring tender salmon fillets gently poached in a creamy sauce with sweet, anise-flavored fennel and fresh dill.
Ingredients
Instructions
- In a large, lidded sauté pan, melt the butter and gently cook the sliced fennel and shallots, covered, for 10 minutes until very soft.
- Stir in the flour and cook for 1 minute.
- Gradually stir in the hot stock until you have a smooth, thickened sauce.
- Nestle the salmon fillets into the sauce, bring back to a simmer, then cover and cook for 8-10 minutes until the salmon is just cooked through.
- Remove the pan from the heat.
- Gently stir in the double cream, chopped dill, and lemon juice. The salmon will naturally break into large flakes.
- Season to taste with salt and pepper and serve immediately.
Notes
- Cooking the fennel and shallots slowly with a lid on helps them become sweet and tender without browning.
- The entire dish is cooked in one pan, making for an easy weeknight meal with minimal cleanup.
- Be careful not to overcook the salmon; it should be just opaque and flake easily.
- For a slightly different flavor, a finely sliced leek can be used instead of the fennel.
