Sauté of Fennel Bulb and Leek Seasoned with Fennel Seed and Lavender for Topping Halibut (Or Other Things)

This topping grew out of another recipe used on salmon. This is a little more subtle, and more floral with the addition of the fennel seeds and lavender. While made initially for seared halibut, it would go nicely with pork chops, chicken, or other firm fleshed white fish. It can be tossed with kale or other greens as well, or stirred into grains such as farro or barley.      

INGREDIENTS:

1 medium-large fennel bulb, stalks and fronds removed and saved for another use, halved lengthwise, cored, and sliced across very thinly

2 leeks, white and palest green parts only, sliced thinly, washed, and drained

1 green garlic, white and palest green part only, thinly sliced

-OR-

1-2 cloves garlic, shaved paper thin

1-2 Chantenay (or other sweet moist orange carrot) carrot, cut on the middle comb of a Ben-Riner into skinny matchsticks 1½-inches long

Scant ½ teaspoon fennel seeds

¼ teaspoon culinary lavender flower

¼ cup, or as needed, white wine such as grenache blanc, sauvignon blanc, marsanne, etc.

Olive oil as needed

Salt and pepper to taste

-Optional- 1 Meyer lemon halved, for juice

METHOD:

Heat a 2 quart chef’s pan or sauteuse over medium heat. Film well with oil and get oil hot, but not really hot, just starting to ripple a little. Add the leeks and toss to coat. Salt a little and cook until leeks are tender, but NOT browning at all. Add the garlic and cook until tender and fragrant.

Make a well in the alliums and add half the fennel seeds. Stir and cook until fragrant. Add a splash of wine and cook until reduced by 80 percent.

Add the fennel and carrots, drizzle with a little oil and toss to mix with the leeks and garlic. Sauté, tossing and stirring frequently so nothing browns, until the fennel just wilts. Add the wine to the pan and cook, stirring, until the wine reduces almost entirely.

Make a well in the center of the pan and drizzle a little oil in. Add the rest of the fennel and lavender and stir until fragrant. Season the dis well with salt and pepper and toss to combine all the ingredients. Taste to see if you need more of anything, and if not, remove ingredients to a bowl. Drizzle olive oil into the pan while stirring so you get a slightly thickened amalgam of allium, fennel, and carrot.

Taste the dish, and if you wish, add some lemon juice, a little at a time until you achieve the flavor you want. The lavender and fennel seed flavor should be present, but not in the forefront. Overall, the dish should have a sweet funky allium flavor backing up the clean flavor of fennel, with the fennel seed and lavender adding complex floral notes that complement the other flavors, but are not really elements that solo. Once done, transfer to a jar, drizzle the top with oil if not using right away and keep in the refrigerator for up to a week (or a bit more).

Chef’s Notes: Use this on seared halibut or salmon, roasted, grilled, or poached chicken, or slabs of roasted potatoes. Smear in a sandwich, add into greens and grains, or add to soups.

Use this on seared halibut or salmon, roasted, grilled, or poached chicken, or slabs of roasted potatoes. Smear in a sandwich, add into greens and grains, or add to soups.

Yield: Enough for 4 (around 1½-2 cups)

Source: Chef Andrew E Cohen