What you'll need to get:

Serves 4

• Salmon Fillet (4 x 150g - 200g per person).
• 1 large fennel bulb or 2 smaller fennel bulbs.
• 60g LURPAK Slightly Salted butter
• 1 teaspoon Bouillon powder made up using a mug of boiling water.
• 4 shallots
• 375ml White wine. A reasonable dry house wine would be suitable.
• 170ml Double cream
• Salt and freshly milled black pepper
• You will also require tin foil.

What you need to do:

Pre-heat the oven to 170°C or 150° Fan. Place the salmon fillets in tin foil on a flat baking tray and dot the tops of each fish with 5g of butter to stop them sticking to the foil. Season with salt and pepper. Draw up the foil like a Cornish pastry so the air has room to circulate, and seal by folding at the top.

Place on a middle shelf in the preheated oven. The length of time the fish takes to cook will depend upon the depth of the fillet, typically between 20 to 30 minutes. It doesn't hurt to check it and if done just leave in a warm place in the foil until you're ready to serve.

Meanwhile slice the fennel in half. Melt 20g of the butter in a saucepan and add the bulbs, flat side down, cooking gently to slightly brown the insides. Add 175ml of white wine and the made up bouillon to cover. Bring to the boil then cover and simmer gently, until tender which will be about 20 minutes.

Finely chop the shallots and cook with the remaining butter in a heavy or non stick saucepan - do not allow them to brown. Add the remaining white wine and some of the cooking liquor from the fennel saucepan if it can be spared, bring the mixture to the boil then allow it to cool a little, gradually add the cream whisking with a balloon whisk after each addition.

When ready to serve place the fish on to a warmed plate with the fennel and cream sauce.

And another thing...

Serve with a chilled Sancerre wine from France if you have special guests or fancy a treat.