Recipes tagged with « Fennel »
Fennel Papillote with Herb Butter
Bulb of fennel sliced and steamed in foil with chicken broth, herb butter, fresh parsley replacing fennel fronds, nutmeg for warm spice, and lemon zest as twist. Cooked on grill to tender, fragrant texture, foil seals in moisture, browns edges slightly. Adapted quantities to 80 ml broth and 20 ml butter, 10 minutes total with tactile and visual timing cues shared. Garlic replaced with shallots to boost aroma without overpowering. Salt and cracked pepper to taste, finishing with fresh parsley and a squeeze of lemon for brightness.
Warm Fennel Grape Fish Salad
A lightly cooked white fish flaked with aromatic shallots, folded into a salad of thinly sliced fennel, sweet grapes, and leafy greens. Olive oil and lemon juice dress bright herbs like cilantro and fennel fronds. Slight tweaks on quantities for balance, red grapes swap in for subtle tang, and basil replaces coriander for fresh earthiness. Timing adjusted to coax best texture from the fish and meld flavors gently. A dish focusing on visual cues and texture: translucent fennel, soft fish flakes, grapes with a little pop. No eggs, dairy, nuts. Gluten free, straightforward to execute. Sensory approach guides the process through golden sears, gentle wilting, and lively herb bursts.
Cod Orange Fennel Leek
Cod fillets pan-seared, served on a bed of tender roasted fennel, leek, and baby potatoes. Citrus zest brightens and lifts flavors. Sautéing slow and steady breaks down the root vegetables, caramelizing edges, mellowing sweetness. A splash of white wine adds depth. Adjust heat for perfect crisp fish skin, soft inside. Parsley crown freshness. No dairy, gluten, nuts, or eggs. A balanced, light fish dish highlighting technique over fuss.
One-Pot Chicken Brown Rice Fennel
Bone-in, skinless chicken thighs seared for flavor. Brown rice steams with aromatics in the same pan. Fennel and carrots soften, releasing their sweetness. Garlic, golden and fragrant. Chicken broth brings it all together, tenderizing rice and melding flavors. Raisins swapped for apricots add subtle tartness; parmesan replaced with pecorino for saltier bite. Lemon zest brightens the dish. Cook times varied; textures key. Rustic, hearty, without fuss. Gluten, nuts, and eggs free. Balanced savory and sweet.