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3 tablespoons vegetable oil
2 large fennel bulbs—bulbs halved, cored and sliced lengthwise 1/4 inch thick, plus a few fronds for garnish
Salt and freshly ground pepper
4 scallions, cut into 1-inch lengths
1 1/2 teaspoons medium-hot curry powder
1/4 cup dry white wine
1 cup bottled clam juice
4 salmon steaks, about 3/4 inch thick
1/2 tablespoon fresh lemon juice
2 tablespoons cold unsalted butter
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1st Keep
 kokita
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