Mary Berry Salmon And Fennel​ Recipe

This creamy Mary Berry Salmon and Fennel is made with fresh salmon fillets, sliced fennel, banana shallots, white wine, and crème fraîche. The result is a comforting, savory, and luxurious one-pot dish, creating a perfect main course. This recipe is wonderful for a weeknight dinner, offering a cozy winter feel, and is enough for 4 people.

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Mary Berry Salmon and Fennel Ingredients

For the One-Pot:

• A large knob of butter
• 3 large banana shallots, sliced
• 1 fennel bulb, core removed and thinly sliced
• 150ml (5fl oz) dry white wine
• 200ml (7fl oz) full-fat crème fraîche
• 4 x 125g (4½ oz) thin, centre-cut salmon fillets, skinned, each cut in half lengthways to make 8 thin strips
• 100g (4oz) frozen petits pois, defrosted
• A squeeze of fresh lemon juice
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper, to taste

How To Make Mary Berry Salmon and Fennel

1. Sauté the aromatics: Melt the butter in a large, wide-based pan over a gentle heat. Add the sliced shallots and the thinly sliced fennel. Increase the heat to high and fry for about 2–3 minutes, stirring often.
2. Soften the fennel: Lower the heat to medium-low. Cover the pan with a lid and continue to cook for about 8–10 minutes until the fennel and shallots are tender and soft.
3. Build the sauce base: Pour the white wine into the pan and bring the liquid to a rolling boil. Let it boil rapidly to reduce the volume by half. This step concentrates the flavor of the wine.
4. Create the creamy sauce: Stir in the full-fat crème fraîche and bring the entire mixture back up to a boil. Season the sauce generously with salt and freshly ground black pepper.
5. Cook the salmon: Place the strips of salmon in a single layer directly into the sauce. Cover the pan again with the lid and let the mixture simmer gently for approximately 4 minutes, or until the salmon is nearly cooked through.
6. Finish with vegetables: Add the defrosted petits pois (small peas) to the pan, gently pushing them under the surface of the sauce. Continue to cook, covered, for about 3 more minutes until the peas are heated through and the salmon is fully cooked.
7. Season and serve: Stir in a squeeze of fresh lemon juice for brightness. Taste the sauce and adjust the seasoning (salt and pepper) if necessary. Sprinkle the dish generously with the chopped fresh parsley before serving.

Recipe Tips

• Prep the Salmon Correctly: Cutting the salmon fillets into long, thin strips allows them to cook quickly and evenly in the simmering sauce. This is key to the “one-pot wonder” timing.
• Don’t Skip the Wine Reduction: Boiling the white wine down by half (reducing it) concentrates its flavor and cooks off the alcohol, giving the final sauce a much deeper, richer taste.
• The Fennel Swap: If you are unsure about the subtle anise flavor of fennel, you can use a thinly sliced medium leek instead. It provides a similar texture and a lovely onion sweetness.
• Use Full-Fat Crème Fraîche: Crème fraîche, unlike sour cream, is stable and resists curdling when heated. Use the full-fat variety for the richest, smoothest sauce.

What To Serve Salmon and Fennel

This incredible one-pot wonder is a complete meal on its own, but it pairs beautifully with starches that can soak up the rich, creamy sauce. Serve it alongside perfectly cooked white rice or fluffy mashed potatoes. For a lighter touch, you could choose simple boiled new potatoes, a variety of whole grains like couscous, or some crusty French bread for dipping. A simple side of lightly steamed green beans or asparagus would complete the dinner.

How To Store Salmon and Fennel Leftovers

• Refrigerate: Store the leftovers in a shallow, airtight container. They will keep well in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. Be careful not to overcook the salmon when reheating, as it can dry out quickly.
• Freeze: Freezing is not recommended for this dish. The creamy sauce may separate and change texture when thawed, and the salmon can become dry and crumbly. It is best enjoyed fresh.

Mary Berry Salmon and Fennel Nutrition Facts

• Calories: 450 kcal
• Total Fat: 35g
• Saturated Fat: 16g
• Cholesterol: 120mg
• Sodium: 280mg
• Total Carbohydrate: 8g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 28g

Frequently Asked Questions

• Can I use heavy cream instead of crème fraîche? Yes, you can substitute heavy cream (double cream in the UK), but you should reduce the heat to low before adding it and keep the sauce at a gentle simmer. Heavy cream has a slightly lower fat content than full-fat crème fraîche and can sometimes split (separate) if boiled too vigorously.
• What is the best type of pan for this recipe? A large, wide-based sauté pan with a lid is ideal. The wide base gives you plenty of surface area to cook the fennel and, more importantly, ensures that the salmon strips can be placed in a single layer. This allows the fish to cook evenly and quickly.
• Can I make this dish without alcohol? Absolutely. If you prefer to skip the white wine, you can replace the 150ml (5fl oz) of wine with an equal amount of good quality chicken or vegetable stock. You will still bring the stock to a boil and reduce it by half to concentrate the savory flavor before adding the crème fraîche.

Try More Recipes:

• Mary Berry​ Salmon Mousse Recipe
• Mary Berry Smoked Salmon Pate​ Recipe
• Mary Berry Salmon Risotto​