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1
Preheat the oven to 425.
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2
In a medium roasting pan, toss the fennel with the olive oil and season with salt and pepper.
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3
Roast the fennel for 30 minutes, turning halfway through, or until tender and browned.
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4
Meanwhile, in a small saucepan, bring the Pernod to a boil.
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5
Add the cream and star anise and simmer over moderate heat until reduced to 3/4 cup, about 8 minutes.
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6
Strain the cream and season with salt and pepper.
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7
Light a grill.
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8
In a small skillet, melt the butter.
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9
Add the shallot and garlic and cook over moderate heat until softened, about 1 minute.
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10
Remove from the heat.
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11
Stir in the lemon and orange zests, bread crumbs and parsley and let cool.
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12
Spread open the salmon fillets, season them with salt and pepper and sprinkle with the parsley mixture.
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13
Starting at the thinner end, roll each fillet into a log.
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14
Tie each log at each end with kitchen string, then cut each log into 2 equal pieces; you should have 4 rolls secured with kitchen string.
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15
Season the salmon rolls with salt and pepper and grill over a medium-hot fire for 6 minutes, turning once.
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16
Move the salmon rolls to indirect heat and continue grilling until just barely cooked through, about 3 minutes longer.
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17
Transfer to a plate and carefully remove the strings.
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18
Rewarm the fennel and the Pernod cream sauce.
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19
Spoon the Creole Mustard Spaetzle onto 4 large plates.
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20
Set the salmon on the spaetzle, arrange the fennel wedges around it and spoon the sauce around the fish.
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21
Serve right away.
