Crispy-skin salmon with roasted fennel and champagne beurre blanc

Remove the fennel's outer leaves, trim, halve and take out some of the core; rinse under water or soak overnight in the refrigerator.

For the beurre blanc base, reduce the shallots with aromatics, champagne vinegar and sparkling wine by two-thirds; this can be made in advance.

Add the heavy cream and reduce on low heat.

Steam the fennel with a bit of fat for 10 to 15 minutes, then season with soy sauce, a dash of chicken stock and a pinch of sugar.

Flip, cook covered for five minutes, then uncovered until caramelized; keep the roasted fennel warm in the oven.

Heat the same pan and salt its bottom; sear the salmon skin side down, skin dried first, for five minutes, then flip.

Add a couple of chunks of butter, herbs and crushed garlic and cook on low heat a few more minutes.

Finish the beurre blanc by mounting it with butter.