Watch now (7 mins) | The perfect winter dish
It's a butane burner. You can get them at most chef/restaurant supply stores. I put a touch of avocado oil in the pan. I sprinkled chives. Thank you so much!
Wow, this looks so good! I love salmon and never thought about using fennel and wine! The mistake I've been making is that I've been leaving the skin on. I'm going to be taking it off from now on. I noticed you didn't use lemon or garlic. BTW what kind of white wine should I use? Thanks Chef!
Looks fabulous! Can I ask a few questions please:
* what's that cool burner you are using? I need one of those.
* did you put anything in the pan before the salmon or did you just rely on its own oils/fats?
* what did you sprinkle on at the end before the salt?