And Now I Need a Break
Written by Rachel, 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.
- 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
- 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.
- 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.
- 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.
- 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
- Pre-heat oven to 350F. Grease oven proof dish with 1 t olive oil. Pour water in.
- Cut potatoes in half, then in 8 pieces. Toss with oil, fennel pollen, salt, pepper, lemon juice, and pour into baking dish.
- Cover with foil and roast for 30-40 minutes, or until potatoes are fork tender.
- 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!
