Brian Turner's Sesame Salmon on Braised Fennel



1. Trim the fillet, take off belly fat and make sure it is pin boned and with no scales left on

2. Cut into 4 even sized steaks

3. Brush skin with mixed egg yolks and cayenne, sprinkle well with sesame seeds and pat to hold firm

4. Carefully heat the oil and add butter

5. Put salmon in skin side down, raise heat to gently colour the seeds

6. Season with salt and pepper and turn over, gently cook

7. Meanwhile melt 2oz butter

8. Finely shred the fennel keeping tops to one side

9. Add shredded fennel to the butter and sweat gently, do not colour

10. Season and leave to cook then strain, keeping the stock

11. Cut the peeled cucumber lengthwise into thick pieces

12. Using a small cutter, ¾ “, cut out circles approx. 12

13. Put these in a bowl with the salt and leave for 15 minutes

14. Meanwhile put the rest of the ingredients with vinegar and bring to the boil, take off heat

15. Wash off cucumber and add to liquor and leave to cool

16. Take fennel/chicken stocks and reduce to 2tbsp, then pour into a bowl

17. Add lemon juice and then whisk in olive oil and season, add chopped fennel tops (or dill)

18. Add parsley to fennel then put in middle of plate

19. Lay salmon on top

20. Pour olive oil dressing round the outside

21. Use cucumber to decorate and serve


Prep time:

Cook time:

Serves: 4

  • 1 nice piece fillet of salmon, skin on

  • 1tbsp ground nut oil

  • 1oz butter

  • 1 egg yolk

  • Pinch cayenne

  • Sesame seeds

  • Salt & pepper

  • 2 small bulbs fennel

  • 2oz butter

  • ¼ pt chicken stock

  • Salt & pepper

  • 2tbsp chopped parsley

  • 1 cucumber

  • 1tsp sea salt

  • 1tsp chopped red chilli

  • 1 clove garlic

  • 1 star anise

  • 1tsp sugar

  • ¼ pt white wine vinegar

  • ¼ pt olive oil

  • Squeeze lemon juice

  • Black pepper