Also known as Florence fennel or finocchio, fennel has a distinctive aniseed flavour that mellows when cooked.
Fennel goes spectacularly well with fish and chicken dishes, with all parts of the vegetable being edible – raw or cooked. Try small bulbs roasted whole for a dramatic addition to a special meal.
DGM Growers are able to offer Fennel 52 weeks of the year using both UK and imported crops.
· 2 Fennel bulbs sliced in half with the ends trimmed, diced and kept for salsa
· 1 orange segmented and chopped
· 2 sprigs of tarragon, chopped
· 1 shallot diced
· 25ml sesame oil
· 10ml vinegar
· 4 fillets of halibut
· 1/2 a lemon
· 10g butter
1. Place the fennel wedges, halibut, lemon and butter into a pain and cook for around 10 minutes in an oven at 180 degrees or until the fennel is soft.
2. Serve with an orange and fennel salsa. To make the salsa add the remainder of the ingredients to a bowl and mix well.
3. Season to taste, adding a little chilli if you are feeling brave!
CHEF’S TIP
Try using a different fish like cod or monkfish and wrapping the fish in parma ham.