I was given this recipe this weekend and could not wait to try it. It was even better than I imagined when she told me about it! I had to make a few adjustments based on what we had on hand, so this really is a very flexible recipe - and so quick to make! The leeks and fennel worked together really well.
2 salmon filets
1 bulb fennel
1/3 cup crème fraîche (or sour cream)
1/2-1 tsp Dijon mustard
1/2 tsp butter
freshly ground pepper
Trim the leek of the thick green stalks and the root end, then slice into thin rounds. Slice the fennel. Rinse both well. In a sauté pan or skillet on moderately high heat, melt the butter. When the butter foams, add leeks and fennel. Cover over a moderate heat until the pieces sweat and soften.
Prepare the fish by rinsing it and patting dry with a paper towel. Place in a ceramic, glass or cast iron baking dish. Sprinkle with a little salt and freshly ground pepper.
In a small bowl, stir together crème fraîche and Dijon mustard. Remove leeks and fennel from heat and stir in cream mixture. Pour over top of salmon.
Bake in preheated oven at 375° for 15-20 minutes, until fish flakes easily with a fork.