This dish compounds the flavor of fennel by using it in multiple forms-bulb, fronds, seeds, and in the liquor from southern France known locally as pastis.
INGREDIENTS:
1 large-ish fennel bulb, trimmed, quartered, sliced ¼ inch lengthwise 2-3 tablespoons fennel frond, chopped ¼ onion cut through root, the sliced 1/8th inch across 1 medium shallot, minced ½ teaspoon fennel seeds dry toasted and powdered 1 teaspoon fennel seeds, lightly crushed with the flat of a knife or pestle Salt and pepper to taste 3 tablespoons butter Olive oil as needed 1 ounce pastis* Water as neededMETHOD:
Heat a 10-inch sauté pan with a tight fitting lid over medium heat.
When hot, film lightly with oil, and when the oil is hot, add a 1½ tablespoons of butter, the fennel seeds, and the shallots. Sauté until the shallots turn “clear”, then add the onions and a pinch of the fronds. Toss to coat. Cook 3-4 minutes, until the onion has softened.
Add the sliced fennel, half the fennel seed powder, season with salt and pepper and toss to combine all the ingredients.
Add ¼ cup water and cover the pan tightly. Cook 7-8 minutes, until the fennel is crisp-tender. Uncover and cook 2-4 minutes, tossing while doing so, until the fennel picks up a little color and starts to brown.
Add the rest of the butter, the rest of the fennel seed powder, and the pastis. Stir the ingredients, and cook until the pastis evaporates and the butter coats everything and has a sauce-like consistency. Scatter with fresh fennel fronds and use.
Chef’s Notes:
*Pastis is Provençal for the anise flavored liquor the region is known for. There are many brands-Pernod, Ricard, etc. (my favorite is Henri Bardouin, or HB, because of the complexity of its flavors) to choose from. Other anise flavored drinks can be used such as ouzo, raki, and anisette, although they are usually sweeter, so back off a little and taste as you go.
Use this fennel as a topping for fish such as salmon or swordfish, or on gilled or sautéed boneless/skinless chicken breast. Use dry-toasted fennel powder on the fish or chicken as part of the seasoning.
If you have two fennel bulbs, you can double the recipe easily enough. Just double quantities, except perhaps the fennel seed. Taste as you go when adding the fennel seed so as not to take it too far. Too much and the dish will be unpalatable and bitter. The amount of fennel this makes yields a volume good for garnishing. If you want to make this as a side dish, do double the recipe.
Serves: 4
Source: Chef Andrew E Cohen
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