BRAISED FENNEL WITH LEMON
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Trim the tops and bottoms from the fennel bulbs, reserving about 1/4 cup of the fronds. Halve the bulbs; cut out and discard the tough cores. Cut into 1-inch thick wedges.
- Heat the oil in a large skillet with a tight-fitting lid over medium-high heat until very hot but not smoking. Add the fennel and cook, stirring once, until the fennel is browned, about 7 minutes.
- Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom. Sprinkle with 1/2 teaspoon salt and several grinds of pepper. Lower the heat to medium, cover the skillet, and cook until the fennel is very tender, adding more liquid if needed, 10 to 12 minutes.
- Meanwhile, zest half the lemon and juice the whole lemon; chop the reserved fennel fronds.
- Remove the skillet from the heat and uncover. Stir in the lemon juice and zest. Scatter the chopped fronds over the top.
ROASTED SHELLFISH WITH CORIANDER, FENNEL, AND MEYER LEMON
Provided by Bon Appétit Test Kitchen
Time 35m
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 500°F. Process coriander seeds and fennel seeds in spice grinder or coffee mill until coarsely ground. Place heavy large roasting pan over 2 burners and heat over medium heat. Add ground coriander and fennel seeds and stir 1 minute. Add olive oil, cracked crab, Manila clams, and mussels; stir to coat. Place pan in oven. Roast until crab is heated through and clams and mussels open, stirring occasionally and transferring clams and mussels to platter as they open, about 10 minutes.
- Using tongs, transfer crab, clams, and mussels to platter (discard any clams and mussels that do not open); tent with foil to keep warm. Heat same pan over 2 burners over high heat. Add shallots and wine and boil 1 minute. Add lemon juice and boil until sauce thickens slightly, about 2 minutes. Whisk in butter. Season sauce to taste with salt and pepper. Pour sauce over shellfish. Sprinkle with chives and serve.
SHAVED FENNEL SALAD WITH ORANGES, LEMON, DILL AND CRESS
Provided by Michael Symon : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the garlic, shallot, salt, lemon zest and juice, and the orange zest and juice. Fold in the shaved fennel, fennel fronds and dill. Toss to coat. Add the orange segments, a few grindings of black pepper, coriander, olive oil and watercress. Toss gently and plate ingredients, spoon additional dressing over each portion.
HEARTS OF FENNEL WITH LEMON AND CORIANDER
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a kettle of boiling salted water cook the fennel for 15 minutes, or until it is barely tender. Transfer the fennel to a cutting board, let it cool, and cut it lengthwise into 1/3-inch-thick slices. In a large skillet heat the oil and the butter over moderately high heat until the butter is foaming and in the fat sauté the fennel slices for 3 minutes on each side, or until they are golden. Sprinkle the fennel with the lemon juice, the coriander, and salt and pepper to taste, divide it between 2 plates, and garnish it with the reserved fennel leaves.
FENNEL- AND CORIANDER-SPICED SALMON FILLETS
Provided by Jamie Purviance
Categories Fish Quick & Easy Backyard BBQ Salmon Fennel Summer Grill/Barbecue Coriander Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Prepare barbecue (high heat). Coarsely grind fennel seeds and coriander seeds in spice grinder. Brush salmon fillets generously with oil. Sprinkle both sides of fillets with salt and pepper, then with spice mixture, pressing to adhere.
- Grill salmon, covered, until center is just opaque, about 4 minutes per side.
BRAISED COLD FENNEL HEARTS VICTOR
The marinade here - a classic Sauce Victor, though ours is particularly bracing - is so all-purpose, we make it by the half gallon at Prune, in New York. But even at home, where you don't often go through two quarts of dressing a day, I'm pretty certain a solid two cups will not go to waste. If I were you, I'd start with sturdy lettuces, braised celery hearts, all the escaroles and chicories and hardy greens, then see what you think of it on all the crucifers, well boiled, drained and chilled. I often save the pooled dressing after the fennel is removed - another real cook's treat - and drown my toast, lentils, bulgur or fregole pasta in it. You might like to, also.
Provided by Gabrielle Hamilton
Time 2h30m
Yield 8
Number Of Ingredients 12
Steps:
- Remove big, fibrous outer stalks of each head of fennel until you reveal the next tier of white fennel. Trim the tops, then wash thoroughly.
- Place fennel heads in pan and cover with chicken broth. Scatter with peppercorns and bay leaves. Season with salt gently. (The fennel itself has some salinity.)
- Cover with parchment and foil, and bring to a simmer on the stove top. Lower heat to barest flame possible, and let braise for 15 or 20 minutes until soft and tender when you pierce deep into the base with a blade or skewer.
- Remove seal, and lift cooked fennel out onto a drying rack set over a sheet pan to fully drain and cool.
- When they are cool enough to handle, pull off any of the tough remaining outer layers to reveal the tender hearts.
- Stir together the anchovies, garlic, chile flakes, lemon juice, olive oil, salt and pepper. Make the marinade bright, assertive and bracing. Marinate the fennel hearts for at least 2 hours in the refrigerator.
- Finish with freshly chopped parsley.
Nutrition Facts : @context http, Calories 857, UnsaturatedFat 70 grams, Carbohydrate 17 grams, Fat 85 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 12 grams, Sodium 930 milligrams, Sugar 7 grams
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