Pierre Franey - Recipes - Grilled Salmon Fillets With Fennel Mustard Sauce
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Cooking tools:
- Grill
- Blender
- Food processor
- Chef's knife
- Cutting board
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- Stove
- Pastry brush
- Plastic wrap
- Measuring spoon
- Measuring cup
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- Spoon
- Plate
Ingredients
- 4 boneless salmon fillets, about 6 ounces each, with skin on
- 1 tablespoon olive oil
- 4 sprigs fresh thyme, or 2 teaspoons dried
- Salt
- freshly ground pepper
- 1 head of fennel, about ¾ pound
- 3 tablespoons butter
- 2 tablespoons shallots, finely chopped
- ½ cup Chablis, or other dry white wine
- ¼ cup water
- 2 tablespoons Dijon mustard
- 2 tablespoons chives, chopped
- 12 chive sprigs for decoration
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