Quarter 400g small red-skinned potatoes, boil them in chicken stock
Make an aioli from 4 tbsp mayonaise, 1 tbsp orange juice, 1 minced clove of garlic and a pinch of salt
Cut 2/3 fennel in small cubes.
Sweat 1 minced shallot in 1 tbsp olive oil, 2 mins. Add the fennel cubes and 1/2 tbsp fennel seeds and fry another 5 mins.
Deglaze with 60 ml Noilly Prat and let the alcohol evaporate
Add 200 ml chicken stock and boil 5 mins, cool a bit, add 2 tbsp aioli, blend into a smooth sauce and keep warm
Cut the other 1/3 of the fennel in mini cubes, mix with 2 tbsp hacked parsley, the zest of 1/2 orange, 1/2 minced shallot and 2 tbsp orange juice. season with salt and pepper
Panfry 200g salmon, skinside down in 2 tbsp olive oil for 5 mins, then turn and do the other side 3 mins. The inside should stay nice and pink
At the same time put 500g vongole or clams in a saucepan, close with the lid and boil on a high heat till all the shells are open
Start plating with the potatoes, then spoon over the sauce. Add flakes of salmon and finish with the vongole. Sprinkle with the crunchy fennel/parsley mix
(Recipe by Hester de Goede in Delicious Magazine)
