The recipe also works well with mako shark, tilefish, and red snapper

• 2 ½ pounds salmon filets cut into 6 pieces
• Salt and freshly round black pepper
• 2 tablespoons olive oil
• 1 head fennel (about ¾ pound)
• 1/3 cup water
• 8 tablespoons unsalted butter at room temperature
• Dash of Tabasco sauce
• 1/8 teaspoon freshly grated nutmeg

1. Preheat the broiler to high ( 500 degrees)
2. Sprinkle the fillets with salt and pepper and rub them with the olive oil, then set it aside.
3. Trim the fennel, leaving only the white bulb at the bottom. Cut the bulb into ¼ inch cubes. There should be about 1 ½ cups. Put the fennel pieces into a saucepan, cover with the water and add 1 tablespoon of the butter. Bring to a boil and cook for 5 minutes
4. Pour the fennel mixture into a blender or a food processor. Add the remaining butter and blend to a fine puree. You should have about 1 ¼ cups. Pour the mixture into a saucepan and bring to a boil. Season with salt, pepper, Tabasco sauce and nutmeg. Simmer for about 3 minutes.
5. Meanwhile, arrange the fish fillets on a flat tray and place it under the broiler about 4 inches from the heat source. Cook for about 3 minutes; then turn the fish fillets and cook for another 3 minutes
6. Transfer the fish to warm plates and spoon some hot fennel butter over each. Serve immediately.