Chef Christina Wilson prepares the Hell’s Kitchen classic, Crispy Skin Salmon.

-4 6oz pieces Salmon
-2ea Confit Fennel
-20ea 16-20 Count Shrimp
-4oz Vegetable Stock
-8ea Fennel Sprigs (Garnish)

Additional Recipe(s) For Video Description Section:

-2ea fennel sliced on mandolin
-1/4 T fennel seeds
-1ea lemon juiced and zest peeled
-2oz butter + 2oz extra butter
-1tsp salt

Sauté fennel, fennel seed, 2oz butter and salt in a pan with a lid on. Add lemon juice and peel to the pan. Continue to cook/stir till the fennel is soft with the lid on. Once soft take off heat with the lid still on, blend with the extra 2oz butter. Finish by passing through fine mesh strainer

-4ea Shallots Finely Sliced
-2ea Cloves Garlic Sliced
-2T Paprika
-16oz Chopped Tomatoes
-8oz Mayo
-1oz Siracha

Sauté the shallot and garlic in a pan with a lid on. Add the paprika and let it cook out. Add the tomato and reduce. Blend and chill. Pass through chinois. Combine siracha and mayo and add to sauce.

-2ea Heads fennel cut into 8, outer shell removed
- ½ pound Butter, unsalted
-8oz Qt water
-2ea Lemons, juiced and zested
-1tsp Salt

Add everything to a pan in one level. Cook on medium to high heat with a lid on until the fennel is soft. Remove lid and reduce liquor till glazing consistency.