Provençal-Style Salmon with Shaved Fennel | Saveur
This is a specialty of Le Train Bleu in Paris.
Ingredients
- <sup>1</sup>⁄<sub>2</sub> small bulb fennal, trimmed
- 2 egg yolks
- 1 Tbsp. dijon mustard
- 9 Tbsp. olive oil
- <sup>1</sup>⁄<sub>4</sub> basil leaves, minced
- <sup>1</sup>⁄<sub>2</sub> bunch chives, minced
- Salt and freshly ground black pepper
- 1 tsp. fresh lemon juice
- <sup>1</sup>⁄<sub>2</sub> tsp. butter, softened
- 8 oz. salmon, sliced on an angle into 4 wide, thin pieces about 1/4" thick
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