Wooded Chenin Blanc or Lightly-wooded Chardonnay

• 2 fillets fresh salmon
• 2 fennel bulbs
• 1 pomegranate
• 2 potatoes
• crushed sea salt
• extra virgin olive oil
• 2 tablespoons butter
• 1/2 cup of cream

For the Teriyaki Sauce:

• 3 tablespoons soy sauce
• 3 tablespoons mirin
• 3 tablespoons sake
• 1 tbs sugar

Heat all the ingredients together in a saucepan until all the sugar dissolves. Then set it aside to cool. Place the salmon along with the teriyaki sauce into a sandwich bag and leave it in the fridge to marinade for an hour. While you’re waiting for the fish to marinade, prepare the roasted fennel mash.

For the mash: Trim the bulbs and separate them into pieces. Toss the segments with extra virgin olive oil and crushed sea salt. Once this is done, wrap the fennel in tin foil and bake at 180ºC for 45 minutes. At the same time boil the potatoes until tender. Once the fennel has been roasted add it to the potatoes with the butter and cream. Mash and then purée the mixture until you have a smooth consistency. Season to taste.

To cook the salmon: Heat a pan to a medium temperature, and throw in a knob of butter and a tablespoon of olive oil. As soon as the pan is foaming press the salmon presentation side down. Be careful not to move the salmon around as it cooks, movement will cause the brown crust not to form. Cook on each side for 4 minutes, depending on how much you want it cooked. If you want it medium-rare cook it for 2 minutes a side. While the salmon is cooking keep spooning over the marinade.

To serve: Place the salmon on top of the mash with the crust facing upwards. Spoon over the juices from the pan and garnish with scattered pomegranate seeds.