Braised Fennel and Salmon with Cream Sauce

2 salmon steaks or fillet cuts

1 bulb fresh fennel with top

3 cups chicken or seafood stock

1/2 teaspoon fennel seed

1 bunch parsley stems

1/4 cup heavy cream

1 tablespoon butter

chopped fresh parsley and fennel top

1. Combine stock, parsley stems, fennel seed and several lengths of fennel top (the frilly stuff) and simmer for 15 minutes.Strain stock and put 1 cup back into pan.

2.Slice fennel bulb in half vertically and remove hard center. Slice thinly across the leaves and add to stock. Simmer until tender - about 8-10 minutes.

3. Remove fennel from stock and keep warm. Strain stock and add reserved stock.

4. Add salmon and simmer until salmon flakes easily with a fork - about 10 minutes. Keep warm.

5. Strain stock one last time and put back into pan. Simmer until reduced by half.

6. Add cream and continue reducing until thickened. Add butter and whisk to combine.

7. Serve with salmon over fennel and topped with cream. Sprinkle with chopped parsley and fennel top.