Pan-Seared Salmon with Creamy Fennel & Gisborne Chardonnay
By Laura Faire | Former Test Kitchen Manager & Cookbook Author | 25 years NZ hospitality
Pan-Seared Salmon with Creamy Fennel
Fennel's natural sweetness develops beautifully with slow cooking, creating the perfect foundation for rich fish. This technique builds layers of flavour that complement rather than compete with wine.
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.
Wine Pairing: Odyssey Reserve Iliad Gisborne Chardonnay
The wine's full malolactic fermentation creates a naturally creamy mouthfeel that mirrors the sauce. Serve at 12-14°C to appreciate both its richness and underlying freshness.
Why This Pairing Works: Professional Wine Selection
This recipe was inspired by Odyssey Winemaker Rebecca Salmonds' preference for pairing her Iliad Chardonnay with "salmon or oysters with a similar creamy texture" - exactly what this dish delivers.
Technical Pairing Notes:
Texture matching: Creamy wine texture with creamy sauce. Acidity balance: Gisborne's natural acidity cuts through richness. Flavour harmony: Fennel's anise notes with subtle oak spice. Weight compatibility: Full-bodied wine with rich fish and sauce.
The Iliad's oak integration from tight grain French oak provides subtle spice notes that complement the fennel's anise character, while Gisborne's terroir ensures natural acidity that cuts through the richness of both salmon and cream sauce.
Laura's Expert Tips
Cooking Technique:
Fennel needs slow cooking to develop its natural sweetness. Start the fennel first - it needs that time to caramelise properly. The salmon comes together quickly once your fennel base is ready.
Wine Service:
Chardonnay service temperature makes all the difference. Serve the Iliad slightly chilled but not cold - around 12-14°C - to appreciate both its richness and its underlying freshness.
Make-Ahead Notes:
The creamy fennel base can be prepared earlier in the day and gently reheated. This makes it perfect for dinner party entertaining - you can focus on perfectly searing the salmon when guests arrive.
Ingredient Substitutions:
If fennel isn't available, leeks work beautifully with this technique. Use the white and light green parts only, and increase the cooking time slightly to achieve the same tender, sweet result.
Expert Selection: Our Chardonnay Collection
Every wine in our carefully curated selection has earned professional recognition. Wine critics praise these producers for their food-friendly style and exceptional value with rich fish dishes like salmon.
Gisborne Excellence:
Odyssey Reserve Iliad Gisborne Chardonnay - Full malolactic fermentation with creamy texture
TW Wines Reserve Gisborne Chardonnay - Food-friendly style with mineral character
French Classics:
Albert Bichot Chablis - Mineral-driven with perfect acidity
Albert Bichot Meursault - Rich, buttery style for special occasions
Restaurant-Quality Service & Expert Guidance
Restaurant buyers trust our curation because every wine earns its place through professional validation. Rebecca Salmond's pairing insights represent exactly the kind of expert knowledge we use to guide our selection process.
Professional service advantages:
Expert guidance based on winemaker recommendations, restaurant-quality wine selection, direct access to industry knowledge, fixed-rate nationwide shipping ($10 or free over $400).
Browse our complete Chardonnay collection or contact us for expert pairing advice. Professional service - transparent NZ pricing.
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Serving Suggestions
Perfect For:
Dinner parties - the fennel can be prepared ahead. Special occasions that call for restaurant-quality dining at home. Weekend entertaining with quality wine.
Complete the Meal:
Start with a crisp Sauvignon Blanc and fresh oysters. Serve with simple roasted potatoes and seasonal vegetables. Finish with a dessert that won't compete - think lemon posset or fresh berries.
Recipe Notes & Variations
Seasonal Adaptations:
In New Zealand, fennel is at its best during winter months, making this an ideal cold-weather comfort dish that feels elegant rather than heavy.
Dietary Modifications:
Lower fat: Use half the cream and add a splash of fish stock. Gluten-free: Recipe is naturally gluten-free.
Scaling Up/Down:
This recipe scales beautifully for larger groups. For 8 people, double everything but use only 1.5 times the cream - the fennel creates its own flavourful base that doesn't need as much richness when cooking in larger quantities.