De Ma Cuisine



December 2012



And Now I Need a Break

Written by , Posted in Thoughts


Until about a week ago, I didn’t know you could eat pollen. I didn’t know that pollen was for anything more than outdoor critters.

Now I know.

I’d been given this tiny tin of Fennel Pollen to try. So far I’ve used it twice. Most recently I used it on some potatoes.

I did some research to see what flavors would compliment Fennel Pollen. Things like potatoes, garlic, pistachios, lemon, cream, and salmon were all on the list. I thought I’d make a meal out of it.

Husband was impressed that I’d made the dish up. I really love knowing that I’ve impressed him. It makes me happy.




The salmon has a Garlic-Pistachio Cream Sauce. The potatoes are simple, and have just a hint of garlic and fennel pollen. The fennel pollen kinda gives it a “je ne sais quoi” quality.

I will keep experimenting, but wanted to share this first little creation. I’m thinking of trying it in a Risotto soon…

But for now, I need to turn off my brain for a few weeks. There will be a couple more posts before the end of the year, but in general it will be quiet over here for a while.

I hope you enjoy the holidays! Relish your family and friends, your traditions and feasts, the stillness and the noise.

Merry Christmas!

Salmon with Garlic-Pistachio Cream Sauce

Last modified on 2012-12-14 11:01:10 GMT. 0 comments. Top.

Salmon with Garlic-Pistachio Cream Sauce

Recipe Type: Main, Fish, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 2
Salmon is topped with a rich and creamy pistachio sauce.
  • 2 salmon fillets
  • 1/2 C white wine
  • 1 T olive oil
  • Sauce: 1 T cream
  • 3/4 C milk
  • 2 T all purpose flour
  • 2 T garlic infused olive oil
  • 16 pistachios, roughly chopped
  • 1/4 to 1/2 t salt
  • pepper
  1. Pre-heat oven to 350F. Grease a baking dish with 1 T olive oil. Add wine. Place salmon skin side up in wine. Cover dish with foil and bake at 350F for 30-40 minutes.
  2. Heat a skillet over medium heat. Add garlic infused olive oil. When hot, add flour and whisk in, making a roux. Cook for about 30 seconds. Turn heat to low. Add milk, 1/4 C at a time, whisking it and letting it thicken between additions. Remove from heat and add cream, pistachios, salt, and pepper.
  3. Serve over salmon, alongside Roasted Fennel Pollen Potatoes


Roasted Fennel Pollen Potatoes

Last modified on 2013-01-30 00:42:05 GMT. 0 comments. Top.

Roasted Fennel Pollen Potatoes

Recipe Type: Side, Potatoes, Veggies
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 2-3
Fennel Pollen gives these potatoes just a hint of… something… je ne sais pas quoi, you might say.
  • 1 t olive oil
  • 3 potatoes
  • 1-2 good pinches fennel pollen
  • 1 t lemon juice
  • 2 T garlic infused olive oil
  • 1/4 t salt
  • 1/8 t pepper
  • 1/4 to 1/2 C water
  1. Pre-heat oven to 350F. Grease oven proof dish with 1 t olive oil. Pour water in.
  2. Cut potatoes in half, then in 8 pieces. Toss with oil, fennel pollen, salt, pepper, lemon juice, and pour into baking dish.
  3. Cover with foil and roast for 30-40 minutes, or until potatoes are fork tender.
  4. Add a tiny pinch more fennel pollen, if desired, and serve with Salmon with Garlic-Pistachio Cream Sauce.

Mahi Mahi, Fennel, and Potato Chowder is a great way to use any leftovers!

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