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Method :
To
garnish - Fennel sprigs
Cream
the butter and beat in the fennel, lemon juice and pepper to taste. Place
the butter on a piece of cling film or damp greaseproof paper, shape it
into a roll, then wrap it neatly and chill well. Season the salmon steaks
on both sides.
Brush
a grill with the oil and put it over moderate heat. When the grill is hot
place the salmon steaks on it and cook them for 5 minutes. Turn the steaks
and cook them for a further 5 minutes.
Pour
the Pernod over the steaks and set it alight. As soon as the flames have
died down, lift the steaks off the grill and arrange them on a serving
dish. Pour over all the cooking juices from the pan and top each steak
with a pat of butter. Garnish with sprigs of fennel and serve at once.
Serves 4
Simple grilled salmon, topped with fennel
butter, with the flavor of the dish improved by a dash of Pernod.
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