Salmon fillet with leak risotto and caramelised fennel

Music: Rock ‘n’ roll/Heartbreaker by Sugarpie and the Candymen
This Italian band suits the dish perfectly. Strong rhythmic kicks from the fennel, yet complete with a smooth and velvety beat from the risotto. Enjoy listening and cooking up this recipe!

Recipe for two people:


  • 2 salmon fillets

Leak risotto

  • 250 grams Risotto rice
  • 1 onion
  • 1 leak
  • 2 garlic cloves
  • Glass of dry white wine
  • 500 ml chicken stock
  • Large handful of parmesan

Caramelised fennel

  • 2 large fennel bulbs
  • Knob of butter
  • 1 teaspoon fennel seeds
  • 1 teaspoon caster sugar

photo - rissotto - resized


Timing, just like the rhythm in this song is the key to this dish! Without it, it’ll be a big flop!

Start off by finely chopping the onions and garlic and add them to a frying pan with oil on a low heat.  Fry the onion gently until slightly caramelised, but make sure not to burn it! Throw in your rice and fry until the grains turn translucent.  Again, be careful not to burn it. Turn up the heat, pour in the wine and reduce. Let it bubble away whilst you jam out to your music of choice. But, don’t get too carried away! Boil 500 ml of water and add it to the stock.  Pour in the stock, a ladle full at a time. Don’t add the stock all at once. After each ladle full stir in the liquid until it’s absorbed by the rice. Remove from the heat, and get on with chopping up the leak and the fennel. Don’t throw away the green fennel leaves, this can be used for decoration later! Soften the leak in a sauce pan with a tablespoon of olive oil, a decent knob of butter and a splash of water.  Simmer for 5 – 7 minutes until the leaks are soft, season generously and add to the risotto. At the same time, fry butter in a separate pan till it starts bubbling and add the sliced fennel. Fry the fennel in batches. Make sure the pan isn’t overcrowded or the fennel will steam rather than fry. After searing golden brown on both sides remove from the pan. Continue this until all the fennel is used up. Then, return it all to the pan and chuck in some sugar and fennel seeds and fry for a couple of minutes till the fennel is sticky and the sugar has started to caramelise. While the fennel is caramelising, fry the salmon and return the risotto to the heat. Add a nice handful of Parmesan, a knob of butter, season and if it’s a little dry add some more stock. Cook the rice to the desired texture, fry the fish until cooked through, so roughly 7 – 10 minutes depending on the size and then plate it all up. I took pics of how I arranged the plate, but its all up to you, be creative and have fun!

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2 thoughts on “Salmon fillet with leak risotto and caramelised fennel

  1. Way cool! Some еxtremely valid points! I appreciate you
    writing this post and also the rest of thе site is
    extremelʏ good.

    1. Thanks for your comment, really appreciate it! I’m glad you like it! The blog is only new, so there are loads of new video recipes to come. If you have any recipe or music ideas or want to create your own and upload it, just get in touch!

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