Add fennel, milk and fennel seed. Increase heat to high and bring to a boil. Reduce heat to low and simmer until fennel is tender, about 10 minutes. Transfer soup to a blender and purée until ...

Add the onion, fennel and 1 tablespoon of the salt and sauté ... Working in 2 batches, puree the soup with the fresh parsley leaves and the remaining 2 tablespoons of olive oil in a blender.

Divide cauliflower puree between 4 plates and place salmon fillets on top. Toss fennel, jerusalem artichoke, parsley, salad leaves and red onion together and place on top of salmon. Spoon currant ...