Esta es una exhibición prevé de cómo se va ver la receta de 'Braised Fennel' imprimido.

Receta Braised Fennel
by Global Cookbook

Braised Fennel
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

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

  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.