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Cerrar
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Raciónes: 4

Ingredientes

Cost per serving $0.56 view details
  • 1 med sized fennel, bulb, cleaned and cored
  • 1/2 x Pelee Island Chardonnay white wine
  • 1 piece lemongrass, smashed
  • 1/2 x a lime
  • 1 x red onion, peeled, brunoise cut
  • 1/2 tsp unsalted butter
  • 1 Tbsp. capers, non-pareilles
  • 1/4 x cured lemon, brunoise cut, rind, only
  • 1 sprg fennel, tops, minced

Direcciones

  1. Slice the fennel finely on the mandolin. Put the white wine, the lemongrass, the salt, pepper and the limejuice in a non-reactive saucepan and braise gently for 3 min.
  2. Remove the fennel from the liquid and dice up in brunoise cut.
  3. In another saucepan, saute/fry the red onion in butter and cook for 1 minute. Deglaze with a 1/4 c. of wine and add in the capers and the cured lemon rind. Combine the fennel and the onion mix and finally add in the fennel tops.
  4. Season to taste and serve as a garnish for fish.
  5. Preparation time is 15 min.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 83g
Recipe makes 4 servings
Calories 30  
Calories from Fat 5 17%
Total Fat 0.62g 1%
Saturated Fat 0.31g 1%
Trans Fat 0.0g  
Cholesterol 1mg 0%
Sodium 89mg 4%
Potassium 224mg 6%
Total Carbs 6.34g 2%
Dietary Fiber 1.9g 6%
Sugars 1.69g 1%
Protein 0.89g 1%
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