Title: Salmon W/ Fennel Butter
Categories: Fish Salmon
Yield: 6 Servings

2 1/2	lb	Salmon fillet; cut into
		Pieces
		Salt and pepper; to taste
2	tb	Olive oil
1		Bulb
1/3	c	Water
8	tb	Butter; unsalted/at room
		Tem
	ds	Tabasco sauce
1/8	ts	Nutmeg; freshly grated
		Fennel; 3/4 of lb

Preheat broiler. Sprinkle fillets with salt and pepper and rub with olive oil. Set aside. Trim fennel down to white bulb and discard tops. Cut bulb into 1/4 inch cubes (about 1 1/2 cups). Put fennel in a saucepan, and add the water and 1 tablespoon butter. Bring to a boil and cook for 5 minutes. Pour fennel mixture and remaining butter into blender or food processor, puree (you should have about 1 1/4 cups). Pour mixture into a saucepan and bring to a boil. Season with salt, pepper, Tabasco and nutmeg. Simmer for 3 minutes. Meanwhile, arrange fillets on a baking sheet and place under broiler about 4 inches from heat. Cook for about 3 minutes, turn fish and cook for another 3 minutes. Transfer fish to hot plates and spoon fennel butter over each piece. Serve hot.

Recipe by: Sutton Place

From: Terry Pogue

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