My poached salmon with capers and fennel

Yield 4 portions



  1. In a deep tray or pan place the fish skin down, season with salt and pepper. Add the water, wine and berries till fish is just about covered. 
  2. Cook on the stove top over high to medium heat for about 8 minutes. Check if salmon is cooked through by sticking a metal skewer in the middle. Let the fish rest in the liquid for a few minutes, than remove. 
  3.  Shave the fennel paper thin with a mandolin and toss in the cooking liquid and layer on a serving plate, add a splash of olive oil and season with salt and pepper. Top with cooked salmon. Sprinkle the capers over the salon and add the fennel shoots .
  4. If you have fresh lemons, serve with lemon slices. If you ve made preserved lemons (recipe on the blog). Rinse the lemons thoroughly to remove the salt. Blitz in a blender the rinsed lemon with some olive oil and fennel shoots. Serve with the poached salmon. 


on by Sandra Slawinski

Recipe by Leeks and High Heels at