Ever wonder what to do with all those fronds on top of your fennel bulbs? Here’s one idea. I like to use herb infused oils as marinades, parts of a sauce, or the main topping of a dish. I am a fan of layering flavors, and infused oils are great for that. Take a piece of fish like halibut or white sea bass and dust it with powdered fennel (some toasted, some not) and a tiny bit of star anise. Roast the fish and place it on a bed of caramelized fennel bulb. Drizzle a reduction of orange juice and ginger onto the fish and dot that with the fennel oil for a colorful and flavorful presentation. Use the oil to a mystery note to Provencal inspired dishes, or use on sandwiches. The parsley is used for color and flavor balance.
INGREDIENTS:
2 cups of fennel fronds (thin stalks are okay) 2 cups flat leaf parsley sprigs (not too much of stem) grapeseed or sunflower oil as needed, around ¾ to 1 cupSpecial Equipment:
Cheesecloth enough to line a strainer large enough to hold all the herbs and oil after pureeing
METHOD:
Bring a large pot of well salted water to the boil. Prepare an ice and water bath large enough to hold all the herbs.
Place the herbs into a strainer and dip into the boiling water for 10 to 15 seconds, just enough to cause them to brighten and wilt.
Immediately transfer the herbs to the ice and water bath and submerge. Chill, then remove from the water and squeeze as dry as possible. Then roll the herbs in a paper towel to extract any more water you can. Use your sharpest knife to roughly chop the herbs.
Quickly, transfer half of the herbs to a blender and add enough oil to cover by ½ an inch, and start the blender on medium. If the herbs seems stuck, add a tablespoon more oil.
Once the blender gets turning, raise the speed to high and run 1 minute. Remove the plug in the top of the blender and add half the remaining herbs, and puree 2 minutes. Add the rest of the herbs and puree 2 minutes more.
Transfer the contents to a jar and refrigerate for at least 1 whole day, but more is better- up to three days is great. This will intensify the color and flavor.
After the 3 days are up, place a strainer lined with cheesecloth (secure the cheesecloth with clips or clothespins so it doesn’t fold over on itself), over a bowl or pan and pour the contents of the jar into the cheesecloth. Allow to drain until it seems like all the oil has dripped through, then gently take up the corners of the cloth and give the bundle a couple of good bounces over the bowl. Do not squeeze the cloth or the resulting drips will cloud the oil you have already extracted.
Once you have filtered the oil, you can keep it in the refrigerator for up to 5 days, or freeze it for a couple months.
Chef’s Notes:
You do not want the oil/blender to start heating up enough so you can feel it through the glass while pureeing the herbs. This would cause the herbs to blanch and you would have a pale oil with very vegetal flavor to it. If you place your hands at the base of the blender vessel and it feels warm, turn off and remove the vessel to somewhere cold. If you are concerned about this happening, try freezing the blender body first and chilling the oil in the refrigerator for ½ an hour prior to making the infusion.
Yield: Around 1/3 cup
Source: Chef Andrew E Cohen
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