Best Fennel Vichyssoise With Smoked Salmon Recipes

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SALMON WITH FENNEL



Salmon with Fennel image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 10 to 15 servings

Number Of Ingredients 10

5 cups sliced yellow onions, 1/4-inch thick (3 pounds)
5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds)
1/2 cup good olive oil
3 tablespoons fresh thyme leaves, coarsely chopped
2 tablespoons coarsely chopped fennel fronds
1 orange, zested
2 tablespoons freshly squeezed orange juice
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (10 pound) fresh salmon

Steps:

  • Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. You should have about 7 pounds of salmon.
  • Preheat the oven to 500 degrees F.
  • Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and saute for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper.
  • Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over half of the salmon. Pull the other half up and over the filling, enclosing it. Tie the salmon every 2 inches with kitchen string to secure the stuffing.
  • Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it. Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness). Do not overbake!
  • Allow to cool slightly, then remove the strings. To serve, cut into thick slices with a very sharp knife. This salmon is delicious hot or at room temperature.
  • Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon. Refrigerate until ready to roast.

FRESH FENNEL VICHYSSOISE



Fresh Fennel Vichyssoise image

Categories     Soup/Stew     Milk/Cream     Blender     Dairy     Potato     Vegetable     Appetizer     Lunch     Pernod     Fennel     Fall     Spring     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
5 cups thinly sliced fennel bulb (about 3 small fennel bulbs)
2 onions, sliced
1 pound small white potatoes, unpeeled, cut into 1/2-inch pieces
4 cups chicken stock or canned low- salt chicken broth
2 tablespoons Pernod
2 cups half and half

Steps:

  • Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large pot over medium heat. Add sliced fennel and onions. Cover and cook until fennel is tender, stirring occasionally, about 15 minutes. Add potatoes and chicken stock; increase heat and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes. Remove from heat. Mix in Pernod. Season to taste with salt and pepper.
  • Working in batches, puree soup in blender. Transfer soup to large bowl. Mix in 2 cups half and half. Season soup to taste with salt and pepper. Cool slightly. Chill soup uncovered until cold, then cover and refrigerate. (Can be prepared 1 day ahead. Keep refrigerated.)

FENNEL VICHYSSOISE WITH SMOKED SALMON



Fennel Vichyssoise With Smoked Salmon image

From Bon Appetit. I had all the ingredients on hand to make this wonderful soup. This is great hot or cold, and makes a great first course for dinner. Worked as a hot lunch for me too. This makes 8 appy servings or 4 main dish.

Provided by chia2160

Categories     Low Protein

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 9

3 tablespoons butter
2 fennel bulbs, trimmed and chopped, fronds reserved for garnish
2 leeks, white part only, halved, rinsed and sliced
1 1/2 lbs russet potatoes, peeled and cubed
1 teaspoon fennel seed
salt, and
white pepper, to taste
5 -6 cups chicken stock
1 ounce smoked salmon, chopped, for garnish

Steps:

  • Melt butter in a heavy pot.
  • Add fennel, leek and fennel seeds until softened, about 8 minutes.
  • Add potatoes and 5 cups stock.
  • Bring to boil, lower to simmer and cook 12-15 minutes.
  • Remove from heat and use an immersion blender to blend everything. (Alternately, you can add the soup to a blender in batches and return to the pot).
  • Thin with extra stock if needed.
  • Pour into bowls, garnish with smoked salmon and fennel fronds.

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