The weather is suffocating and deceptive; through a window it looks overcast, chilly and ready to rain, step outside and you're slapped in the face with a hot sweaty palm.
The claustrophobic heat was only intensified by a shopping trip to the city. Despite the awkward weather there were shoppers swarming everywhere - not my idea of a good time. About an hour was all I could hack and then it was time to come home, rehydrate, and eat a light meal.
My father brought me back some fleshy salmon fillets from the Vic Markets (thanks Dad) so I settled on a simple dish using fennel and Pernod.
prep time: 10mins to toast seeds and prep ingredients.
cooking time: 15mins. 7mins for fennel and 8mins for salmon.
total: 25mins. It is a really quick dish with minimal washing up.
taste: 5/5. I would give this a 4.5 as the recipe is, but as my dad and my partner both really loved this as well it deserves a 5.
The flavours were interesting and complimented the salmon without overwhelming it. I cooked the salmon skin side down for the instructed 5mins but found it only needed 3mins when flipped over - I also did not add the water. I increased everything by half to feed 3 people. I could only find two small fennels which were not enough and I diced 1 shallot which made about 2tbs. Next time around I would alter the following:
- I would increase the amount of fennel seeds by 1/2tsp
- I would add an extra 2tbs of Pernod - really wanted to taste this a little more
- decrease the butter by 2tsp - I found the dish was a smidgen greasy
- add 1/2 a fennel