Β½ fennel bulb (or 1 small bulb), trimmed and finely chopped
Β½ lemon, juice only
50g/2oz pea shoots, to ganish (optional)
3 sprigs fresh tarragon, coarsely chopped
225g/8oz arborio or risotto rice
salt and freshly ground black pepper
2 garlic cloves, crushed
2 tbsp sunflower oil
750ml/1 pint 6fl oz hot fish or vegetable stock
3 tbsp full-fat crème fraîche
30g/1oz Parmesan, grated, plus extra for sprinkling
2 x 150g/5Β½oz salmon fillets, skinned and thinly sliced
150g/5Β½oz frozen petits pois
300ml/10fl oz dry white wine