Grilled Salmon With Fennel And Creole Mustard Spaetzle

Ingredients

• 2 medium fennel bulbs, cut into 8 wedges each
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 2 tablespoons Pernod or other anise-flavored liqueur
• 1 cup heavy cream
• 4 whole star anise, crushed
• 1 teaspoon unsalted butter
• 2 tablespoons finely chopped shallot
• 1 large garlic clove, minced
• 1 teaspoon finely grated lemon zest
• 1 teaspoon finely grated orange zest
• 1 1/2 tablespoons fine dry bread crumbs
• 2 tablespoons finely chopped flat-leaf parsley
• Two 12-ounce center-cut skinless salmon fillets, butterflied (see Note)
• Creole Mustard Spaetzle

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