Seared Salmon with Caviar Beurre Blanc & Roasted Fennel

For the Roasted Fennel

• 3 large fennel bulbs, cored and cut into wedges
• 2 tbsp olive oil
• 1 tsp kosher salt
• Freshly cracked black pepper
• Zest of 1 lemon

For the Salmon

• 4 skin-on salmon fillets (6 oz each)
• Kosher salt
• Freshly cracked black pepper
• 1 tbsp neutral oil (grapeseed or canola)

For the Caviar Beurre Blanc

• 1 small shallot, finely minced
• ½ cup dry white wine
• 2 tbsp champagne vinegar
• 1 cup cold unsalted butter, cut into small cubes
• 1–2 tbsp lemon juice, to taste
• Salt & white pepper
• 2 tbsp caviar (plus more for topping, if desired)

For the Garnish

• Pomegranate arils
• 1 tbsp fennel fronds, chopped (for garnish)

1. Roast the Fennel

• Preheat the oven to 425°F.
• Toss fennel wedges with olive oil, salt, pepper, and lemon zest.
• Spread onto a baking sheet and roast 25–30 minutes, until edges caramelize and the centers turn tender and sweet.

2. Make the Caviar Beurre Blanc

• In a medium saucepan, combine shallot, white wine, and champagne vinegar.
• Bring to a simmer and reduce until only 2–3 tablespoons of liquid remain.
• Over low heat, whisk in the cold butter a few cubes at a time, letting each addition melt before adding the next.
• Once silky and thickened, remove from heat.
• Season with lemon juice, salt, and white pepper.
• Gently fold in the caviar just before serving.

3. Sear the Salmon

• Pat the salmon dry and season generously with salt and pepper.
• Heat a skillet over medium-high heat with a splash of neutral oil.
• Place the salmon skin-side down and cook 4–5 minutes, pressing lightly to keep the skin flat.
• Flip and cook another 2–3 minutes, until just cooked through but still tender.

4. Assemble

• Spoon a bed of roasted fennel onto each plate.
• Nestle a seared salmon fillet on top.
• Generously ladle warm caviar beurre blanc over the salmon.
• Add a small dollop of extra caviar for an ultra-festive finish.

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