There are some classic fish and fruit combinations like mackerel and gooseberry or cod and salsa. This recipe carries on the tradition of carefully selected fish and fruit. Ballymaloe Apple Sauce uses only four ingredients, is 100% natural and a perfect companion for fresh salmon. Serve on a bed of fennel.
- 2 Salmon fillets
- Olive oil
- ½ A lemon sliced (x4 slices)
- Salt and freshly cracked pepper
- For the purée
- 2 Fennel bulbs- trim and finely chopped
- 1 Medium white onion – peeled, finely chopped
- 1 Jar of Ballymaloe Apple Sauce
- About 400ml of homemade vegetable stock (may need a little less)
Preheat the oven to 180°C. In a small saucepan, sweat the finely chopped onion and fennel bulb. Toss in a dessertspoon of olive oil and place on a gentle heat. Once the vegetables are translucent and fully sweated without colour, add most of the stock, just enough to cover the sweated base. Bring the saucepan to the boil, then reduce the heat. Cook for 10 minutes or until the liquid has reduced by half.
- Meanwhile, prepare the salmon.
- First, season with salt and pepper, drizzle with a little olive oil and place each fillet on top of 2 slices of lemon on a parchment paper lined baking tray.
- Place the prepared salmon in the oven for 10-15 minutes until cooked.
- Drain any excess cooking fluid from the fennel and onion and keep in a separate jug.
- Using a blender puree the vegetables and return to the pot adding the Ballymaloe Apple Sauce. Mix over a medium heat. Add as much excess cooking liquid to get the consistency you want, taste and season as required.
- Serve the baked salmon on a bed of fennel and apple puree.