ith the Potato Fennel Puree.
Potato Fennel Puree:
Place the fennel and potatoes
Roasted fennel puree: on baking sheet, combine fennel bulb, water, olive oil and salt. Roast in oven until fennel is caramelized and soft, about 40 minutes.
Transfer to a food processor and puree until smooth.
In bowl, combine 1 1/3 cups fennel puree, sour cream, vinegar, thyme and lemon zest. Serve or immediately or cover and refrigerate up to 3 days.
Trim fronds from fennel and discard.
Slice fennel into small, thin strips
edium heat. Add onions and fennel; cook and stir for 5
Slice the fennel bulbs thinly; chop the fennel fronds and set them aside
add the sliced fennel (NOT the strips of fennel), sliced leek and
nough to hold all the fennel. Add the chicken stock and
own to medium; cook fennel, onion, and fennel seeds in the hot
Separate the fennel fronds from the bulb and
ver medium-high heat. Saute fennel, zucchini, celery, shallots, garlic, and
Trim fennel bulbs, and set aside fronds.
nstructions. Drain.
Add the fennel to the pan with the
Trim the fennel by cutting off the root
edium heat. Lightly toast the fennel seed in the hot oil
Put the fennel seeds, coriander seeds, and peppercorns
Heat oil in a large saucepan over medium heat. Saute onion, fennel and garlic for 4 mins, until soft. Add fish stock, 1/2 cup water, tomato puree and bay leaf. Bring to a boil then simmer, covered, for 15 mins. Remove bay leaf and blend until smooth. Strain.
Return to medium heat. Season. Add fish and simmer for 2-3 mins, until fish is cooked. Serve with toast.
he fennel, onions, orange, radicchio and olives with the vinaigrette.
Puree
Place ground pork, fennel seeds, apples, egg and breadcrumbs
Soup:
1. Remove rind from watermelon and discard.
2. Cut water melon into chunks and put into blender
3. Add tomato confit, spices and 1/2 the chilies and lime juice.
4. Puree until smooth. Check seasonings and heat of chilies. Add remaining chilies, if desired.
5. Pour into individual serving dishes.
Creme
1. In a small bowl, combine yogurt, fennel and zest.
2. Top each bowl of soup with a small dollop of fennel creme.
reen frons away from the fennel (and save them for a