Salmon and Fennel with Orange Sauce
Directions - Preheat oven to 220°C (425°F). - Butter 4 ramekins. - Place a piece of salmon in each of the ramekins, then divide the onion and fennel evenly
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lelarge.st-hubert.com.
Ingredients
- 15 ml (1 tablespoon) of butter (for the ramekins)
- 4 sthick pieces of skinless salmon fillet, about 120 g (4 oz.) each
- 1 medium onion, thinly sliced
- 1 fennel bulb, thinly sliced
- 125 ml (1/2 cup) of white wine
- Salt and pepper to taste
- 125 ml (1/2 cup) of butter
- 1 pouch (32 g) of Chef LELARGE Fine Cuisine Hollandaise Sauce Mix
- 150 ml (2/3 cup) of orange juice
- 75 ml (1/3 cup) of water
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