Continuing the theme of eating more fish, I made salmon and fennel for lunch.
Standard salmon fillet from Ikea—the best value and best tasting salmon available to me. I had a head of fennel but I didn’t want to turn the oven on for just one head, so I looked for pan-frying recipes. The one from Delia at bbc goodfood looks great, but like most Delia recipes, seemed a bit fiddly. My simplified method was to slice the fennel and blanch in boiling water for 3 minutes, then brown in a pan with apple balsamic, worcestershire sauce and honey. Took around 10-15mins. Pushed the fennel to the side of the pan then cooked the salmon, which is why it looks so burnt on top, it absorbed the fennel debris.
Sigh, I’ve come to realise that the vegetables I love to cook with like fennel, kale, savoy cabbage, I have limited access to. They are also extremely expensive. The salmon (frozen) was also twice the price of fresh salmon in the UK.