How to make it

  • Put the fennel in a large skillet and season it with the salt and pepper. Bury the packet of seeds in the center of the skillet and pour in the water. Dot with the butter.
  • Cut a round of parchment the size of your skillet and cut a hole i the center to release steam. Cover the fennel with the parchment and bring to a simmer ofver medium heat. Reduce the heat to medium-low and simmer gently until until the pan is just about dry and the fennel is very tender, about 40 minutes.
  • Discard the packet of seeds. Puree the fennel in a food processor until very smooth. Check for aald and pepper.
  • Serve.
  • Authors note: Think of this side when you want a foil for fatty salmon or oily fish like mackerel.
  • My notes: Rather than using a skillet and parchment, you can achieve the same ends with a pot and steamer.
  • From Fish without a Doubt, by Rick Moonen & Roy Finamore

Reviews & Comments 2

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    " It was excellent "
    victoriaregina ate it and said...
    So many have not enjoyed the wonderful taste of fennel. I love this recipe and will put one up for braised fennel. Thanks. 5 forks
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    " It was excellent "
    notyourmomma ate it and said...
    Fennel is the perfect side with fish. Love the flavor.
    Was this review helpful? Yes Flag

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