Salmon Rosettes with Fennel in Cream Sauce

Preparation

• • With the rack in the centre position, preheat the oven to 425°F (220°C). On a baking sheet, place 4 squares of parchment paper, each 5-inches (12.5 cm) square.
  • Keep the fennel foliage aside for garnish. On a work surface, cut the fennel bulb in half and remove the core. Thinly slice the fennel.
  • In a pot over medium-high heat, soften the fennel in the butter for 2 minutes. Add the cream. Season with salt and pepper. Cover and simmer for 10 minutes, stirring occasionally. Remove from the heat and let cool.
  • Meanwhile, thinly slice the salmon, as you would for smoked salmon.
  • Place a 3-inch (7.5 cm) round cookie cutter, about 2 inches (5 cm) deep, on one of the squares of parchment paper. Spread 1/4 of the fennel in the cookie cutter and press lightly on the mixture with the back of a spoon. Spread 1/4 of the salmon over the top of the fennel to cover it completely. Form a rosette with the last slice of salmon. Sprinkle with salt and pepper. Carefully remove the cookie cutter. Repeat with the remaining ingredients.
  • Bake for 10 minutes. Using a spatula, carefully place each rosette on a warm plate. Garnish with lumpfish roe, chives and fennel fronds.