Salmon & Fennel One-Pot Wonder | Mary Berry

Ingredients

• A large knob of butter
• 3 large banana shallots, sliced
• 1 fennel bulb, core removed, thinly sliced
• 150ml (5fl oz) white wine
• 200ml (7fl oz) full-fat crème fraîche
• 4 x 125g (4½oz) thin, centre-cut salmon fillets, skinned, each cut in half lengthways to make 8 thin strips
• 100g (4oz) frozen petits pois, defrosted
• A squeeze of fresh lemon juice
• 2 tbsp chopped parsley
• Salt and freshly ground black pepper