Baked salmon with fennel and Pernod

the anise flavour of pernod infuses with the fish beautifully, further enhanced by the aniseedy taste of fennel. A great way to use up any remaining duty-free! Serves 10 • Ready in 1hr 30mins

50g butter

1 bulb of fennel, very thinly sliced 2 leeks, white part only, thinly sliced zest of 1 large lemon and 1tbsp lemon juice

150ml fish stock

3tbsp pernod

2tsp Dijon mustard

2 whole sides of salmon, approx 1.8kg in total small bunch of dill, chopped

1tsp sunflower oil

1tsp black peppercorns, crushed 1tsp flaked sea salt – we love La Baleine from France, look out for the whale logo

1 Heat the oven to 200C/Gas Mark 6. Line a large baking tray or roasting tin with non-stick baking paper. Melt the butter in a large frying pan, add the fennel and leeks, and cook over a medium heat for 5mins, stirring until lightly softened.

2 Add the lemon zest and fish stock, bring to the boil, then reduce the heat to a simmer for 15mins until the stock has evaporated.

3 Add the Pernod, lemon juice and mustard, and cook for 3-4mins until the filling is quite sticky.

4 Soak 5x35cm lengths of kitchen string in water for a few mins, then lay them across the width of the tin at regular intervals.

5 Place a fillet of salmon on top, skin-side down, then spoon over the filling and scatter with dill. top with the second fillet, skin-side up, and rub over the oil, then season generously with salt and freshly ground black pepper. tie each piece of string to secure. Roast for 45mins or until cooked through.

Per serving: Cals 381, Fat 24g,

Sat fat 6g, Carbs 16g