Mary Berry Salmon And Fennel​ Recipe

Mary Berry Salmon and Fennel is a French-inspired seafood main featuring tender fish poached in a creamy white wine sauce. Fresh fennel, banana shallots, and petits pois bring a bright, garden-fresh flavour to this elegant one-pot dish.

The first time I made this, I cut the fennel too thick and it stayed crunchy. Now I always slice it paper-thin so it melts into the sauce properly. If you skip the wine reduction, the sauce stays thin and tastes too sharp. That’s the difference between a thin soup and a proper, glossy coating for the fish.

Cutting the salmon into strips is doing more work than you’d think. It allows the fish to cook evenly in minutes without drying out or breaking apart. I’ve tried a few versions of salmon in sauce and this one from Mary Berry is the one I keep going back to because it’s so light. My family usually asks for extra crusty bread to mop up every drop of the sauce.

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Mary Berry Salmon and Fennel Ingredients

• 25g (1oz) butter
• 3 large banana shallots, thinly sliced
• 1 large 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 and halved lengthways
• 100g (4oz) frozen petits pois, defrosted
• 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. Melt the butter: Place a wide-based pan over a gentle heat and add the butter. Add the sliced shallots and the fennel, then increase the heat to high and fry for about 3 minutes until they start to soften.
2. Soften the vegetables: Turn the heat down to medium-low and cover the pan with a lid. Cook for about 10 minutes until the fennel and shallots are completely tender and see-through.Make sure the lid fits tightly. If the moisture escapes, the fennel will brown instead of softening properly in its own steam.
3. Reduce the wine: Pour in the white wine and turn the heat back up to high. Let the liquid boil rapidly until it has reduced in volume by half.
4. Create the sauce: Stir in the full-fat crème fraîche and bring the mixture back to a boil. Season the sauce well with salt and pepper so the base has enough punch to flavour the salmon.
5. Poach the salmon: Lay the salmon strips in the sauce in a single layer. Cover the pan with the lid again and simmer gently for about 4 minutes until the fish is nearly cooked through.
6. Add the peas: Throw in the defrosted petits pois and gently push them under the surface of the sauce. Cover and cook for another 3 minutes until the peas are hot and the salmon flakes easily with a fork.
7. Final seasoning: Add a squeeze of fresh lemon juice and taste the sauce once more. Sprinkle the chopped parsley over the top and serve the dish immediately while the sauce is hot.

Recipe Tips

• Slice the fennel thinly. Use a mandoline or a very sharp knife to get the pieces as thin as possible so they cook at the same rate as the shallots.
• Use full-fat crème fraîche. Low-fat versions often split when they reach a boil, which ruins the smooth texture of the poaching liquid.
• Don’t overcook the salmon. The thin strips continue to cook in the residual heat of the sauce even after you turn off the hob.
• Prepare the vegetables ahead. You can slice the shallots and fennel a few hours early and keep them in a sealed container in the fridge to save time later.
• Check the wine choice. A dry Sauvignon Blanc or Pinot Grigio provides the best acidity to balance the richness of the cream.
• Try fresh dill. If you want to vary the flavour, swap the parsley for fresh dill as it pairs naturally with both salmon and fennel.

What To Serve With Salmon and Fennel

Serve this creamy dish with some crusty bread or boiled new potatoes to soak up the white wine sauce. Steamed green beans or a light rocket salad also balance the richness and provide a fresh crunch.

Fluffy white rice is another great option if you want the grains to absorb the liquid. You could also serve it alongside roasted courgettes for a lower-carb meal that still feels substantial.

How To Store Salmon and Fennel

Fridge

Keep leftovers in an airtight container for up to two days. Make sure the salmon and sauce have cooled completely before you put the lid on and place it in the fridge.

Reheat

Place the mixture in a small pan over low heat and add a splash of water or milk to loosen the sauce. Warm it gently while stirring occasionally to prevent the salmon strips from becoming tough or rubbery.

Freeze

I don’t recommend freezing this dish as the crème fraîche sauce may separate when it thaws. The texture of the poached salmon also changes significantly and loses its softness once frozen.

Mary Berry Salmon and Fennel Nutrition Facts

Per serving (1 of 4):

• Calories: 420
• Protein: 28g
• Fat: 28g
• Carbohydrates: 12g
• Sugar: 6g
• Sodium: 350mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use frozen salmon fillets?

Yes, but you must defrost them completely in the fridge and pat them dry before slicing them into strips.

What can I substitute for crème fraîche?

Use double cream if you cannot find crème fraîche, though you may need an extra squeeze of lemon to replace the tang.

Can I make Mary Berry Salmon and Fennel without wine?

Yes, use the same amount of chicken or vegetable stock with an extra teaspoon of lemon juice to provide the necessary acidity.

Do I have to skin the salmon?

Yes, the skin becomes rubbery when poached in the sauce and ruins the overall texture of the dish.

Can I use a different type of fish instead?

You can use thick white fish like cod or haddock, but you’ll need to adjust the cooking time depending on the thickness of the strips.

Try More Recipes:

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