Recipe Smoked salmon and rhubarb toast

INGRÉDIENTS1 shallot
1 fennel (360 g)
400 g rhubarb
1 tablespoon of olive oil
1 teaspoon of aniseed
salt, pepper

PRÉPARATION

1. Peel and finely slice the shallot.
2. Wash the fennel then remove the stems and core. Cut the bulb into thin strips.
3. Wash the rhubarb stalks and peel them. Cut them into 1 cm pieces.
4. In a sauté pan, brown the shallot in the oil.
5. Add the fennel, rhubarb, and anise seeds, cover, and cook for 20 to 30 minutes until the sauce becomes a compote. Add a little water if the bottom sticks. Season with salt and pepper.
6. Serve the fennel and rhubarb confit on slices of wholemeal bread, with strips of smoked salmon (or trout).