Chef Christina Wilson prepares the Hell’s Kitchen classic crispy Skin Salmon with fennel puree recipe.
-4 6oz pieces Salmon
-2ea Confit Fennel
-20ea 16-20 Count Shrimp
-4oz Vegetable Stock
-8ea Fennel Sprigs (Garnish)
-2ea fennel sliced on mandolin
-1/4 T fennel seeds
-1ea lemon juiced and zest peeled
-2oz butter + 2oz extra butter
Sauté fennel, fennel seed, 2oz butter and salt in a pan with a lid on. Add lemon juice and peel to the pan. Continue to cook/stir till the fennel is soft with the lid on. Once soft take off heat with the lid still on, blend with the extra 2oz butter. Finish by passing through fine mesh strainer
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For its eighteenth season, HELL’S KITCHEN returns with a new twist: pitting veteran contestants against rookies. For the first time in HELL’S KITCHEN history, eight accomplished chefs who have competed in previous seasons – and lost – will be brought back for a shot at redemption. But these veterans will need to go up against eight ambitious rookies who are equally eager to show Chef Ramsay they have what it takes to be the next HELL’S KITCHEN winner.
Each week, the chefs will be put through rigorous culinary challenges. But only those who possess the right combination of ingredients will continue in the competition, until one is named winner. At stake is a life-changing grand prize: a Head Chef position at the world’s first Gordon Ramsay Hell’s Kitchen Restaurant at Caesars Palace Las Vegas and $250,000.
Crispy Skin Salmon