oil.
Add the sliced fennel bulb and the bucatini and
ell and finely chop the wild fennel.
Brown the chopped onion
br>Finely slice apple and fennel bulb and place in large
n a saucepan, add the fennel, red pepper, cucumber and shallots
To make the pickled fennel, combine fennel, garlic, vinegar, sugar and thyme
r cooking spray. Prepare the wild rice mix as directed on
small package of mixed wild mushrooms that include porcinis). To
edium heat and add the fennel, onions and mushrooms and cook
tock, barley, brown and wild rice, fennel seed, and 1/2 teaspoon
ut before pureeing. * The original recipes suggested leaving it half-pureed
uring cooking.
Sprinkle the fennel seeds over the top and
oarsely.
Finely chop the fennel until you have 2 heaped
dd the leeks, onions, celery, fennel and garlic and cook on
Preheat oven to 375\u00b0F.
In a small bowl, mix basil leaves, fennel and butter cubes.
Season to taste with salt and pepper. Place sockeye salmon onto an oiled rimmed baking sheet.
Stuff basil mixture into belly cavity of salmon and bake for 40 minutes or until firm to the touch and flesh is opaque and just beginning to flake.
To serve, spoon additional stuffing onto each portion and drizzle with pan juices.
NOTE: You can use one type of basil instead of the three different varieties.
minutes.
Add carrot, fennel, celery, garlic, sage, salt to
up olive oil, garlic, parsley, fennel, oregano, salt, red pepper flakes
inutes; then add the sliced fennel, and steam for 1 minute
o a boil rinse the wild rice under running water in
nd top with the creamy wild mushrooms.
SUGGESTIONS:
As
tThen, if you have some fennel leaves, add them to the