Grilled salmon in a creamy fennel, shallot and mushroom broth – Food & Home Magazine

Ingredients

• 5ml (1 tsp) olive oil + extra, to drizzle
• 6 shallots, peeled and halved
• 120g whole baby fennel, thinly sliced lengthways
• 6 baby potatoes, peeled and quartered
• 1 garlic clove, finely chopped
• 1 star anise
• 1 bay leaf
• 125ml (½ cup) white wine
• 250ml (1 cup) warm vegetable stock
• 100g exotic mushrooms
• 125ml (½ cup) fresh cream
• 2 salmon portions
• salt and freshly ground black pepper, to taste
• fennel fronds, to garnish