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Ingredientes
- 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
- 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.
- Remove the fennel from the liquid and dice up in brunoise cut.
- 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.
- Season to taste and serve as a garnish for fish.
- 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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