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Pan-Seared Salmon with Creamy Fennel & Gisborne Chardonnay

Fennel's natural sweetness develops with slow cooking into the perfect foundation for rich fish — flavour that complements the wine rather than competing with it.

Pan-seared salmon with creamy fennel

Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serves: 4 people

Difficulty: Medium

Best Season: Year-round (fennel peak in NZ winter)

Wine Pairing: Odyssey Reserve Iliad Gisborne Chardonnay

Ingredients (serves 4):

For the Salmon:

4 salmon fillets (skin-on, about 150-200g each),

2 tablespoons olive oil,

2 tablespoons butter,

salt and freshly ground black pepper

For the Creamy Fennel:

2 large fennel bulbs thinly sliced,

100ml dry white wine (save some of your Chardonnay!),

200ml heavy cream,

salt, white pepper and fresh fennel fronds, chopped to finish.

Serve following a bitter radicchio or peppery rocket salad.

Method:

1. Prepare: Remove salmon from refrigerator 15 minutes before cooking. Pat dry and check for bones. Season generously with salt and pepper on both sides.

2. Cook the fennel: Heat 1 tablespoon olive oil in a large heavy-based pan over medium heat. Add sliced fennel with a pinch of salt. Cook slowly, stirring occasionally, until fennel starts to soften and caramelise slightly (about 8-10 minutes).

3. Add wine and cream: Pour in the white wine and let it reduce by half. Add the cream and simmer gently until the fennel is completely tender and the sauce has thickened slightly. Season to taste. Keep warm.

4. Sear the salmon: In a separate large pan, heat the remaining olive oil over medium-high heat. Place salmon skin-side down and don't move it for 4-5 minutes until the skin is crisp. Flip and cook for another 2-3 minutes for medium-rare.

5. Finish and serve: Add butter to the salmon pan and baste the fish for a final minute. Spoon the creamy fennel onto plates, top with salmon, and garnish with fresh fennel fronds.

The Pairing

The Iliad's full malolactic fermentation gives a naturally creamy mouthfeel that mirrors the sauce, while Gisborne's natural acidity cuts through the richness of both salmon and cream. The tight-grain French oak adds a subtle spice that echoes the fennel's anise note. Serve at 12-14°C to catch both the richness and the freshness.

This dish came straight out of Rebecca Salmond's own suggestion to pair her Iliad Chardonnay with "salmon or oysters with a similar creamy texture."

Shop Odyssey Reserve Iliad Chardonnay

Laura's Tips

Technique: Fennel needs slow cooking to develop its sweetness, so start it first — it needs the time to caramelise. The salmon comes together quickly once the fennel base is ready.

Wine service: Serve the Iliad slightly chilled but not cold — around 12-14°C — to appreciate both its richness and its underlying freshness.

Make ahead: The creamy fennel base can be made earlier in the day and gently reheated, so you can focus on searing the salmon when guests arrive.

Substitutions: If fennel isn't available, leeks work beautifully — use the white and light green parts only, and increase the cooking time slightly.

Other Chardonnays that work

Serving Suggestions

Start with a crisp Sauvignon Blanc and fresh oysters. Serve the salmon with simple roasted potatoes and seasonal vegetables, and finish with something that won't compete — a lemon posset or fresh berries.

Notes & Variations

Seasonal: In New Zealand, fennel is at its best in winter, making this an ideal cold-weather dish that still feels elegant.

Lighter: Use half the cream and a splash of fish stock. Naturally gluten-free.

Scaling up: For 8, double everything but use only 1.5 times the cream — the fennel makes its own flavourful base.

Browse the full Chardonnay collection or contact Laura for a recommendation.