Cut fennel bulbs into wedges and sauté in hot oil until a little charred on each side, then add a cup of chicken stock, cover and simmer for about 25 minutes.
Sauté sliced mushrooms in butter until all the moisture is driven off and starting to brown. Set aside. Fry chopped shallots for 3-4 minutes, then add spelt
and stir in the oil until a little toasted. Add half a glass of dry white wine, simmer until nearly dry then add hot chicken stock, simmering and stirring
and adding more stock as necessary, until the spelt is cooked and creamy, about 20-25 minutes. Add the mushrooms and grated parmesan, and keep warm.
Warm through some finely chopped cherry tomatoes in a little olive oil, season with salt, black pepper and fresh thyme leaves, and keep warm. Finally, season
fillets of wild salmon with a little sea salt and freshly ground black pepper and sauté in a little oil and butter, and serve with the mushroom risotto,
charred fennel and the tomato sauce.