HOTEL PAN PEACH COBBLER RECIPES

Steps:

• Wash the fennel bulb and cut the top off and discard. Cut several thin sliced off of the bottom of the bulb, enough for supporting the salmon filets while steaming.
• Remove the thick outer layer of the fennel and cut the rest into a half-inch dice.
• In 3-quart saucepan, combine the diced fennel, fennel seeds, shallots, minced garlic, and vegetable stock and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes.
• Strain the broth into a bowl and set the vegetables aside. Pour the broth back into the pan and reduce to 1/2 cup over high heat.
• Line your steamer basket(s) with the fennel slices and place the salmon filets on top. Salt and pepper the filets.
• Bring about 1 1/2 cups of water to a boil in a steamer pan. Add the steamer basket with the salmon, cover, and cook for 6 to 8 minutes, until done.
• While the salmon steams, make the sauce. In a blender, add half of the cooked fennel mixture and the reduced sauce and blend. Add the butter, a few pieces at a time, and blend. Finish by adding the lemon juice and salt if needed.
• Serve the salmon on a bed of the vegetables topped with the sauce and chopped flat-leaf parsley. Give the sauce an extra whirl in the blender right before topping the fish.

Steps:

• Add the shallots and garlic to the bowl of a mini food processor and process until minced. Transfer them to a small bowl and add the red wine vinegar. Let the mixture sit for at least 20 minutes while you prepare the rest of the sauce.
• Add the olives capers, and anchovies to the mini food processor and pulse until minced. Transfer the mixture to a medium bowl.
• Add the leaves and small stems of the parsley and mint to the mini food processor and pulse until minced. Add the mixture to the bowl with the olives and capers.
• Add the shallot and garlic mixture, olive oil, lemon zest and juice, hot sauce, and salt to the medium bowl and stir everything together. Let sit for 30 minutes before using.