Braised Fennel Recipe

1. 1

   Slice the fennel finely on the mandolin.

2. 2

   Put the white wine, the lemongrass, the salt, pepper and the limejuice in a non-reactive saucepan and braise gently for 3 min.

3. 3

   Remove the fennel from the liquid and dice up in brunoise cut.

4. 4

   In another saucepan, saute/fry the red onion in butter and cook for 1 minute.

5. 5

   Deglaze with a 1/4 c. of wine and add in the capers and the cured lemon rind.

6. 6

   Combine the fennel and the onion mix and finally add in the fennel tops.

7. 7

   Season to taste and serve as a garnish for fish.

8. 8

   Preparation time is 15 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.