Springtime Brunch Recipe :: Apple and Fennel Salad, Tea-Poached Salmon + Potato Cake


Photos by Karen Mordechai

Marcey Brownstein’s second course at our Brunch was this delicious plate: a tart and yummy apple fennel salad, topped with a tea poached salmon and a potato cake with a fennel seed vinaigrette. deeelish, see all the recipes below.

Fennel salmon salad
For vinaigrette:
3 tb roasted fennel seed
1 tsp anise seed
2 shallots, minced
1 clove garlic, minced
? cup white wine vinegar
Salt and black pepper
—–
1 ? cup olive oil

Combine all ingredients and let sit for 10 minutes. Whisk in oil and set aside.

For salad:
2 seasonal apples
1 fennel bulb with fronds
1 small red onion
? cup capers, well-drained
? cup chopped parsley
2 TB chopped chives
Juice of 2 oranges, zest of 1
Juice of 1 lemon
? cup olive oil
Salt & pepper to taste

Peel and core apples. Pull a quantity of fronds from fennel, then clean bulbs. Peel onions and slice very thin. Slice apples and fennel bulbs on hand plane or mandoline. Toss with remaining ingredients and refrigerate.

For salmon:
4 each 4 oz portions salmon
—–
1 onion peeled and quartered
1 carrot peeled and chopped
2 ribs celery chopped
2 bay leaves
3 star anise
2 whole dried thai chili
4 TB lapsang souchong tea
2 TB salt
2 TB sugar
2 cups white wine
4 cups cold water

Combine ingredients and bring to simmer.
Place fish in perforated pan and settle into court bouillon, and lower flame. Poach gently for 8-12 minutes, or until cooked to taste.
Remove fish and allow to cool before handling.

For potato cake:
2 large potatoes
1 spanish onion
2 eggs
? cup flour
Salt & pepper to taste

Peel onion and potatoes. Starting with the onion, grate both on a box grater, using the largest available side. Stir in eggs and flour, and season to taste. Pan fry in vegetable oil.

recipes courtesy of Marcey Brownstein Caterers

Fennel salmon salad
For vinaigrette:
3 tb roasted fennel seed
1 tsp anise seed
2 shallots, minced
1 clove garlic, minced
? cup white wine vinegar
Salt and black pepper
—–
1 ? cup olive oil

Combine all ingredients and let sit for 10 minutes. Whisk in oil and set aside.

For salad:
2 seasonal apples
1 fennel bulb with fronds
1 small red onion
? cup capers, well-drained
? cup chopped parsley
2 TB chopped chives
Juice of 2 oranges, zest of 1
Juice of 1 lemon
? cup olive oil
Salt & pepper to taste

Peel and core apples. Pull a quantity of fronds from fennel, then clean bulbs. Peel onions and slice very thin. Slice apples and fennel bulbs on hand plane or mandoline. Toss with remaining ingredients and refrigerate.

For salmon:
4 each 4 oz portions salmon
—–
1 onion peeled and quartered
1 carrot peeled and chopped
2 ribs celery chopped
2 bay leaves
3 star anise
2 whole dried thai chili
4 TB lapsang souchong tea
2 TB salt
2 TB sugar
2 cups white wine
4 cups cold water

Combine ingredients and bring to simmer.
Place fish in perforated pan and settle into court bouillon, and lower flame. Poach gently for 8-12 minutes, or until cooked to taste.
Remove fish and allow to cool before handling.

For potato cake:
2 large potatoes
1 spanish onion
2 eggs
? cup flour
Salt & pepper to taste

Peel onion and potatoes. Starting with the onion, grate both on a box grater, using the largest available side. Stir in eggs and flour, and season to taste. Pan fry in vegetable oil.

recipes courtesy of Marcey Brownstein Caterers

10 comments
  1. Enila says: April 15, 20104:40 pm

    Ohh it seems so delicious !!! Merci

  2. The French says: April 15, 20104:46 pm

    Um, like, yum. Great brunch idea. Printing and saving:)

  3. Lady Grey says: April 15, 201010:26 pm

    I love a good salmon recipe… this looks delish!

  4. sheer whimsy says: April 16, 20103:18 am

    this looks SO GOOD! i love salmon and i’m so excited to try this! thanks for sharing :)

  5. collin says: April 16, 20109:55 am

    Seems to be delicious. Thanks for sharing.

    Take the Salad Personality Test and find out which salad are you like. I have taken the test and enjoyed a lot. Hope u too will enjoy it. Have Fun!!

  6. Katharine says: April 18, 20107:42 am

    Oh, my goodness. I just found this blog for the first time today via Twitter. Absolutely stunning food and photography. Love the light. Will be checking back often.

  7. donkey and the carrot says: May 4, 201012:01 pm

    Delicious and perfect photography… i am gonna post it forward!!!

  8. seesaw says: May 12, 20105:54 pm

    love fennel – looks delicious.

  9. Marinka says: May 18, 20105:17 pm

    your recipes are so good, I tryied some of theme and they came out well cool blog!!

  10. Carid says: April 4, 201311:40 pm

    How much flour for the cakes?

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