Dumplings stuffed with fennel salmon

00991 SACHET of FENNEL SALMON FILLING INGREDIENTS for 4 PERSONS 4 fillets of salmon already cleaned, 4 large fennel leaves, 1/2 l of court-bouillon, a lemon, 60 g butter, chopped shallots, 2 dl of cartoon crustaceans, a dl of dry white wine, star anise, 2 2 dl of cream, a bunch of chives, salt, pepper. Boil the salmon fillets in court-bouillon for about 20 minutes to fire. When cooked, drain the fillets with the help of a slotted spoon; Let cool, remove any thorns present, then shredded the meat, put it in a bowl and keep aside. Carefully wash the fennel leaves, and then cook in salted water with lemon halves. When cooked, drain and keep aside. In a saucepan pour in 2 glasses filled with water and heat the wax to moderate flame. In a pan sauté the shallots with a knob of butter; wet with white wine and the shellfish. Add the star anise and let reduce by half. Let cool, pour the cream and stir gently with a wooden spoon. Built-in stirring the rest of the butter. Strain the sauce through a chinoise, keeping aside a bowl for the final seal. Add the chopped salmon, sauce mix, add salt and pepper. Fill each leaf with fennel and richiudetele salmon with chive threads. Arrange the fennel to cartocci a basket for steaming; place the latter on the saucepan where you have warmed the water and cook with lid at least 7 minutes. When cooked, serve the fennel parcels in individual plates, pour a spoonful of sauce required by each dish, and sprinkle with chives scissor kick.