Hearts of Fennel with Lemon and Coriander

1. 1

   In a kettle of boiling salted water cook the fennel for 15 minutes, or until it is barely tender.

2. 2

   Transfer the fennel to a cutting board, let it cool, and cut it lengthwise into 1/3-inch-thick slices.

3. 3

   In a large skillet heat the oil and the butter over moderately high heat until the butter is foaming and in the fat saute the fennel slices for 3 minutes on each side, or until they are golden.

4. 4

   Sprinkle the fennel with the lemon juice, the coriander, and salt and pepper to taste, divide it between 2 plates, and garnish it with the reserved fennel leaves.

* Per serving · 4 servings · Values may vary.

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