- Add the feathery fronds of fennel to salads, soups and sauces for a slight aniseed flavour.
- Add fronds to soft cheeses.
- Add fronds and chopped stalk to pickling cucumbers.
- Chop fennel stalks and add to cabbage, cook, drain and then add fennel fronds through the cabbage.
Hapuku, Mullet, Mackerel or Bass Flambé au Fenouil
Grill fish on a bed of fennel fronds, then pour brandy over it; set it alight and serve burning. The burnt fennel will impregnate the fish.
2 bass 1 glass of brandy
Pinch of salt 4 tablespoons oil
3 teaspoons fresh chopped fennel fronds 1 lemon, cut in slices
1 sprig fresh chopped sage Parsley for garnish
Large bunch of fennel (stalks and leaves)
- Wash and prepare fish, dry and salt inside and out.
- Fill the fish with chopped fennel and sage.
- Arrange a bed of fennel in the bottom of the grill pan.
- Brush fish on both sides with oil and place on wire rack of grill pan above the fennel.
- Grill fish, turning once, and brushing with oil from time to time.
- Warm brandy.
- When fish is grilled, remove fennel bed to flat fireproof serving dish.
- Place fish on fennel bed and decorate with lemon and parsley.
- Pour warmed brand over, light, and serve while burning.
Fennel Sauce (use on baked or boiled fish)
4 oz. butter
2 tablespoons fresh chopped fennel
Pinch of salt
- Wash the fresh fennel in water.
- Melt the butter.
- Mix the fennel with the hot melted butter, add salt, and serve.
- Source: Claire Loewenfeld and Philippa back Herbs for Health and Cookery.
Sunday, 13 November 2016
Fennel - Cooking Recipes