Hardly a weekend goes by at our house without fish. Last week I had bought some salmon fillet steaks which I was going to fill with some fresh goats' cheese and then cook in the oven. Seeing the lovely chèvre didn't make it until sunday night I had to find something else. Overcome by sudden laziness, I settled on
Mustard-marinated salmon on braised fennel (serves 2)
- 2 salmon steaks, each about 120g
- 2 tablespoons mustard
- 1 tablespoon white wine
- half a tablespoon olive oil
- a litte thyme, fresh or dried
I served it on a bed of braised fennel, accompanied by perfume rice. A perfect non-fuss sunday dinner.