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Ingredients

1. 2 medium fennel bulbs, cut into 8 wedges each
2. 2 tablespoons extra-virgin olive oil
3. Salt and freshly ground pepper
4. 2 tablespoons Pernod or other anise-flavored liqueur
5. 1 cup heavy cream
6. 4 whole star anise, crushed
7. 1 teaspoon unsalted butter
8. 2 tablespoons finely chopped shallot
9. 1 large garlic clove, minced
10. 1 teaspoon finely grated lemon zest
11. 1 teaspoon finely grated orange zest
12. 1 1/2 tablespoons fine dry bread crumbs
13. 2 tablespoons finely chopped flat-leaf parsley
14. Two 12-ounce center-cut skinless salmon fillets, butterflied (see Note)
15. Creole Mustard Spaetzle

Description

Food & Wine