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1
For the fennel marmalade: In a small saucepan, place the olive oil, fennel, onion, thyme sprigs, and lemon zest.
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2
Cover and cook over moderate heat, stirring occasionally, until the fennel and onion are meltingly tender, about 20 minutes.
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3
Do not let them brown.
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4
Uncover and continue cooking until most of the moisture has evaporated, about 5 minutes.
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5
Add the Pernod and cook uncovered, stirring, for about 2 minutes to evaporate the alcohol.
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6
Remove from the heat and discard the thyme sprigs.
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7
Pull out the strips of lemon zest, mince fine, and return to the mixture.
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8
Season to taste with lemon juice and salt.
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9
Let cool to room temperature.
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10
Season the tomato slices on both sides with salt.
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11
Set up a breading station: Put the flour in a small bowl.
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12
Combine the eggs and buttermilk in another bowl and whisk to blend.
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13
Put the panko in a third bowl.
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14
Using one hand for the wet mixture and another for the dry ingredients (the fl our and the panko), dip the tomato slices first in flour, coating both sides.
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15
Drop the floured tomato into the egg mixture and, using your wet hand, turn it to coat it with egg.
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16
With your wet hand, place the coated tomato on the bread crumbs.
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17
Use your dry hand to press the bread crumbs into place on both sides.
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18
Place the coated tomatoes on a tray in a single layer.
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19
Put 1/4 inch of vegetable oil in a 12- to 14-inch skillet and set over high heat.
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20
When the oil begins to shimmer, dip the edge of a coated tomato slice in the oil.
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21
If it sizzles on contact, the oil is hot enough; if not, wait a little longer.
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22
Add the tomatoes to the skillet a few at a time; do not crowd them.
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23
Fry on both sides, turning with tongs, until golden brown, about 1 minute per side.
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24
Lower the heat if needed to keep the bread crumbs from burning.
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25
Transfer the fried tomatoes as they are done to a double thickness of paper towels to drain.
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26
Season with another pinch of salt.
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27
Put the goat cheese in a bowl and mash with the back of a spoon until smooth.
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28
Arrange the fried tomatoes on a serving tray.
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29
Top each tomato with a small spoonful of goat cheese, then top the goat cheese with 1 teaspoon of fennel marmalade.
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30
Sprinkle with chives and serve immediately.
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31
Enjoy with Cakebread Cellars Sauvignon Blanc or another dry, refreshing white wine.
