Fennel from Oberon

Fennel from Oberon

Recipes

Baked Fennel

Pear, Fennel Parmesan Salad

John Dory, Scallops & Fennel Sauce

Baked fennel
 
Author:
Ingredients
  • 1 bulb of fennel
  • 1.1 litres of chicken stock
  • 1 – 2 garlic
  • 500g turkey mince
  • 1 egg
  • 1 onion, grated
  • 1 carrot, grated
  • Parsley, chopped
  • Thyme, diced
  • Fresh or tinned tomatoes
  • 3-4 tbs breadcrumbs
  • Knob of butter
Instructions
  1. Preheat oven 180C.
  2. What to do with the fennel:
  3. Boil the stock, slice the fennel, put it in a baking tray.
  4. Throw in 2 or so cloves of garlic, drizzle with extra virgin olive oil, if you've got parsley or thyme throw that on top, seal it with foil, bake for 30-35 minutes or until soft.
  5. What do with the mince:
  6. Meatballs - put the mince in a bowl with half a cup of breadcrumbs, 1 egg, grated onion, grated carrot, chopped parsley, season with salt and pepper, add a bit of melted butter then roll into little balls, saute in a saucepan, pour a tin of tomatoes over the top, cook for 20-30 minutes at 180C. Serve with mashed potato and greens.

Pear, Fennel Parmesan Salad

Pear, Fennel, Parmesan Salad
 
Author:
Recipe type: Salad
Ingredients
  • 1 beure bosc (on special) or Packham pear, sliced thinly in wedges
  • 1 fennel bulb, thinly sliced
  • 50 g of rocket
  • 50 g of parmesan, sliced thinly from Harvest Hub
  • a handful of walnuts, crumbed
  • ½ a lemon, juice
  • olive oil
  • salt and pepper
Instructions
  1. On the plate make a bed of rocket leaves then arrange in layers the fennel and then the pear. Top with the cheese, walnuts, salt and pepper, lemon juice and a few splashes of olive oil.

John Dory, Scallops & Fennel Sauce

John Dory, Scallops & Fennel Sauce
 
Author:
Ingredients
  • Sauce Base Fish Veloute
  • 4 onions, finely diced
  • 1 head garlic, crushed
  • 1 sprig thyme
  • 1 bay leaf
  • 100ml white wine
  • 100ml fish stock
  • 100ml cream
  • 1 vanilla pod
  • 15ml almond oil
  • 20ml lemon juice
  • 20ml white wine
  • Fennel Puree
  • 1 small onion, finely chopped
  • 1 bulb fennel, finely sliced
  • 20ml lemon juice
  • 50ml vegetable or chicken stock
  • 50ml cream
  • Olive Oil
  • Seafood
  • 1 John Dory
  • 6 Scallops
Instructions
  1. To make Sauce Base Fish Veloute:
  2. Combine onion, garlic, thyme, bay leaf and 100ml white wine into a pan and reduce by ⅔. Then add the fish stock and reduce again by ⅔. Next, pour in the cream, boil them pass through a fine sieve. Scrape out the seeds of half a vanilla pod and heat in a small saucepan. Deglaze with 20ml of white wine, 150ml fish veloute, lemon juice and almond oil.
  3. Season with salt and pepper.
  4. To make fennel puree:
  5. Sweat the onions in olive oil without colouring for 5 minutes. Then add fennel and cool until tender (approx 5 minutes). Add chicken stock and reduce by ⅔. Pour in the cream and boil for 5 minutes. In a blender process the mix and pass through a chinois or a fine strainer.
  6. Season and mix in lemon juice.

 

 

 


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