This is a fantastic recipe for entertaining

Ingredients

6 baby fennel, trimmed and halved
Freshly ground black peppercorns
125ml (1/2 cup) chicken stock
60ml (1/4 cup) white wine
1/3 cup fresh tarragon leaves
2 tsps finely grated lemon rind
6 180g Atlantic salmon fillets

Method

Place fennel in large baking dish, sprinkle with pepper.  Add stock, wine, tarragon and rind; bake in a slow oven (150ºC) for about 40 minutes or until fennel is tender.
Cook salmon, in batches, in a non-stick frypan until lighty browned on both sides and cooked to your liking.
Serve salmon with fennel mixture.
Serves 6