Filets de saumon sauce au fenouil:

2 pounds salmon fillets, boneless
2 tablespoons olive oil
1/2 cup water
5 tablespoons butter, room temp
1/8 teaspoon nutmeg
1/8 teaspoon cayenne
3/4 pound head of fennel

Preheat the broiler. Carefully inspect the fish to determine if any bones remain. Using a pair of pliers, carefully pull away and discard the bones. Cut the fillets into 4 equal portins, either rectangular or square in shape. Sprinkle with the oil and rub to coat on both sides. Set aside.

Trim the fennel and cut into 1/4-inch cubes. There should be about 1-1/2 cups. Put the fennel in a saucepan and add the water and 1 tbsp. of butter. Cook 5 minutes.

Pour the fennel mixture into the container of a food processor or blender and add the remaining butter. Process to a very fine puree. There should be about 1-1/4 cups. Pour the puree into a small saucepan and bring to a boil. Add the nutmeg and cayenne and stir. Let simmer about 3 minutes.

Meanwhile, place the salmon pieces under the broiler about 4-inches from heat.

When fish is flaky, remove from broiler and serve with fennel sauce. Serving Size: 4