Carla Hall's Poached Salmon, Garlic Herb Broth, Roasted Fennel, & Carrot

 

SERVES 6

1. Heat oven to 375°F. Line a half sheet pan with parchment paper
2. Start with the broth. In a medium saucepan, heat oil over medium heat.
3. Add onion and celery; stir frequently and cook until translucent. Add garlic; cook 1 minute more. Add lemon, lemon juice, and wine; reduce for 1 minute. Add green fennel tops, thyme and water. Add bay leaf.
4. Turn heat to medium-low; allow bouillon to simmer for 30 minutes; reduce by about 2 cups.
5. Remove from heat; strain through a fine chinoise; and reserve.
6. Next, place carrots and fennel in a medium size-mixing bowl.
7. Drizzle over olive oil; season with salt; toss to coat well.
8. Place seasoned vegetables on a half sheet pan lined with parchment paper; and roast in oven until golden and softened, about 20 minutes.
9. Remove and reserve for garnish.
10. Place bouillon in a large skillet with sides; bring to a simmer about 165°F.
11. Season salmon sides with salt.
12. Using a flat spoon, add the salmon to the bouillon, and cook for 6–8 minutes or until medium 140°F.
13. In a shallow individual serving bowl, place a few roasted carrots and fennel wedges.
14. Gently place 2 pieces of fish on top.
15. Ladle over ½ cup of bouillon.
16. Garnish with fresh thyme and drizzle of olive oil.