Ingredients
- 1 med sized fennel, bulb, cleaned and cored
- 1/2 x Pelee Island Chardonnay white wine
- 1 piece lemongrass, smashed
- 1/2 x a lime
- 1 x red onion, peeled, brunoise cut
- 1/2 tsp unsalted butter
- 1 Tbsp. capers, non-pareilles
- 1/4 x cured lemon, brunoise cut, rind, only
- 1 sprg fennel, tops, minced
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Braised Fennel
Servings: 4
Directions
- Slice the fennel finely on the mandolin. Put the white wine, the lemongrass, the salt, pepper and the limejuice in a non-reactive saucepan and braise gently for 3 min.
- Remove the fennel from the liquid and dice up in brunoise cut.
- In another saucepan, saute/fry the red onion in butter and cook for 1 minute. Deglaze with a 1/4 c. of wine and add in the capers and the cured lemon rind. Combine the fennel and the onion mix and finally add in the fennel tops.
- Season to taste and serve as a garnish for fish.
- Preparation time is 15 min.
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