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1
Pick some of the leafy fronds from the tops of the fennel and reserve.
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2
Trim and reserve the stalks for plating and for cooking the fish in the Mackerel recipe.
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3
If the outer layer of any of the bulbs is bruised or seems somewhat dried out, remove and discard a layer.
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4
Cut the bulbs in half, lengthwise, and put them on a flat surface.
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5
Cut each half into 3 equal pieces so they look somewhat like sections of an orange wedge.
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6
Heat a large pan and add the olive oil.
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7
When the oil slightly hot, remove the pan from the heat.
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8
Arrange the fennel in a single layer in the bottom of the pan and season with the salt, and red pepper flakes.
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9
Return the pan to the heat and cook, undisturbed, until the fennel turns light brown on the first side, 3 to 5 minutes.
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10
Use a spatula or tongs to turn the fennel on its other side.
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11
When it browns on the second side, remove the pan from the heat and add the white wine.
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12
Season with salt, to taste, and return the pan to the heat.
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13
Cook over a low flame until all of the wine has reduced.
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14
How will you know?
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15
You will hear the sizzle of the fennel in the oil when the wine dries up.
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16
Insert a knife into a few of the fennel pieces.
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17
They should be tender and yielding.
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18
If not, add 1/2 cup of the water.
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19
Cook until the water evaporates.
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20
If necessary, add up to another cup (or maybe more if the fennel bulbs were unusually large), in small increments, to cook the fennel until it is tender.
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21
Taste a tiny piece for seasoning.
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22
Ideally, there should be very little liquid remaining at the end of the process.
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23
Remove the fennel from the pan and set aside to cool to room temperature.
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24
Use a mortar and pestle to grind the walnuts.
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25
Alternatively, chop them with a large knife.
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26
In a small bowl whisk together the walnuts with the lemon juice, a pinch of sea salt, the hazelnut oil and the orange liqueur.
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27
Taste for seasoning.
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28
Set aside.
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29
Transfer the fennel to a serving bowl and toss with some of the walnut pesto.
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30
Add the orange sections and arugula leaves with 2 tablespoons fennel stalk slices and toss to blend.
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31
Taste for seasoning.
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32
Serve immediately.
