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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This dish is meant to accompany fish, specifically, salmon or other oily fish. Ingredients:
1 large fennel bulb, trimmed and cit into 1/2 inch slices |
coarse salt and white pepper |
1 tb fennel seeds, toasted and tied in cheesecloth |
1 cup water |
2 tb unsalted butter |
Directions:
1. Put the fennel in a large skillet and season it with the salt and pepper. Bury the packet of seeds in the center of the skillet and pour in the water. Dot with the butter.
2. Cut a round of parchment the size of your skillet and cut a hole i the center to release steam. Cover the fennel with the parchment and bring to a simmer ofver medium heat. Reduce the heat to medium-low and simmer gently until until the pan is just about dry and the fennel is very tender, about 40 minutes.
3. Discard the packet of seeds. Puree the fennel in a food processor until very smooth. Check for aald and pepper.
4. Serve.
5. Authors note: Think of this side when you want a foil for fatty salmon or oily fish like mackerel.
6. My notes: Rather than using a skillet and parchment, you can achieve the same ends with a pot and steamer.
7. From Fish without a Doubt, by Rick Moonen & Roy Finamore
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