Ingredients

How to make it

  • Directions Roasted Fennel & Goat Cheese Hash
  • Ingredients:
  • Cut the leaves off of the fennel bulb and reserve. Cut the bulb in half and separate. Place the fennel on a sheet pan. Coat the fennel in oil and lightly salt and pepper. Place the sheet pan in a preheated 400-degree oven. Roast the fennel until it is soft. When the fennel is cool, slice and reserve.
  • Roast the red peppers using the above procedure. When the peppers are soft, remove them from the pan into a bowl and cover with plastic wrap for 15-20 minutes. This process will allow the pepper skin to steam off. When the peppers are ready, remove the plastic and peel the skins off, chop the peppers and reserve.
  • Saute the onions until translucent, reserve.
  • In a large mixing bowl, toss the fennel, peppers, potatoes and onions together. Chop the fresh oregano and add to the mixture. This mixture can be made a day ahead of time and keep in the refrigerator for up to 3 days.
  • When you reheat the hash, add the goat cheese at the last minute so it does not melt all the way. Adjust the seasoning with salt and pepper.
  • Procedure
  • Mince the cucumbers and set aside.
  • In a food processor fitted with a metal blade, place the shallots, garlic and capers. Pulse quickly for a few seconds.
  • Add the lemon juice and process. Slowly add the oil. Remove the mixture to a small mixing bowl.
  • Add the cucumbers and adjust the seasoning with salt and pepper.
  • To Serve
  • Grill or saute a piece of salmon (you may substitute any fish, but the richness of the salmon holds up well with the stronger flavors in the hash and vinaigrette).
  • Heat a skillet over medium-high heat and add 1 T. of oil. When the oil is hot. Add the hash mixture, toss frequently until the mix is hot, turn the heat off and add the feta cheese.
  • Place a mound of hash in the center of the plate. Place the Salmon on top of the hash.
  • Surround the hash with some cucumber vinaigrette.
  • Garnish the Salmon with some micro greens or some herb salad.

Reviews & Comments 5

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  • sunflower48386 5 years ago
    yum yum yum!
    Was this review helpful? Yes Flag
  • leatherdistrictgourmet 6 years ago
    Just found this site and recipe. Looks like people are cooking what I'm cooking. Chefmeow, try my watermelon, feta salad?

    I also just returned from AK with some fab Copper River Salmon.

    Enjoy!
    Jacqueline
    The Leather District Gourmet
    Was this review helpful? Yes Flag
  • chefmeow 7 years ago
    Sounds incredible. Anything to do with feta cheese and I'm in. I love salmon and know this one will be fabulous. Thanks for posting.
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  • snowpea 7 years ago
    I agree, this is simply not in the right category...
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  • althearandolf 7 years ago
    I'm a little curious why this is in the "Vegan" group.. this isn't vegan in the least.
    Was this review helpful? Yes Flag

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