Prep time: 10 mins
Cooking time: 10 mins
*Modify for low Fodmap:
- Use green part of spring onion instead of eschalots
- Remove garlic
- Remove apple
You will need:
- 1 large fennel bulb (finely sliced - fronds picked and reserved)
- 60ml of Cobram Estate Extra Virgin Olive Oil (plus extra to drizzle at the end)
- 1 large garlic clove (sliced)
- 2 Modi Apples (peeled, cored and cut into 3 or 4 rings)
- 1 eschalot (sliced thinly)
- 2tsp fennel seeds
- 2 lemons (1 zested and juiced, 1 sliced in rounds)
- 375ml Daylesford Cider Company Cider
- 600g of Coles Salmon Fillets (boned skin on)
Cut the fennel bulb into rough slices. Pour a good splash of oil into a large frying pan placed over a high heat. Place the eschalot, garlic, apple rings and fennel into the pan, season with sea salt and pepper and sprinkle over fennel seeds. Sauté on medium heat for 10-15 minutes, or until the vegetables are well caramelised. Add the lemon zest and juice and cider and drizzle with a bit more oil if desired. Cook for 5-6 minutes or until cider has somewhat reduced and apples are tender. Stir through the reserved fennel fronds.
Meanwhile, season the salmon by placing it on a plate of lemon slices, oiling the skin and sprinkling over salt and pepper.Heat a large frying pan over a high heat and add the fish, skin side down, and lemon slices to the pan. Sear fillets for 2-3 minutes or until the skin is lovely and crisp. Flip to cook on the opposing side for 2 minutes. Remove from the pan and leave to rest for 30-60 seconds.
Serve fish with the apple braise and a good drizzle of pan juices.