Braised Fennel

Yo, I hooked up this badazzed dish the other day. I went to a restaurant and had a dish with Cod and some sort of a fennel sauce. It was an interesting combination although I knew fennel and fish go well together. It was my first time though and I enjoyed it. So, afterwards, when at the grocery store, I would always buy a fennel bulb with the idea of making something with it…I probably did this about four times over a period of two months but never ended up making anything with it. Finally I decided to get off my butt and make a dish for me (not too many people here in Sweden are that adventurous and I’ve been holding back) so it was time to let loose. I have to say that this dish was more amazing than I ever thought it could be. I hate the taste of anise…well I don’t hate it but it takes a bit to get used to and you have to have the right combination of flavors to understand what it’s all about. Anyway. I decided to braise it. WOW…The flavor crank in this dish was the brown sugar I used to get a little color. Easy to do.

Ingredients:

1 large fennel bulb rinsed clean

2 Tbs of Butter

1 pinch of Kosher Salt

1/4 cup of white wine

1/2 cup of chicken stock

1/2 cup of water

Juice from 1 small orange

Zest from one small lemon

1.5 Tbs of light brown sugar

2 pinches of white sugar

To Make:

Slice fennel bulb into quarters or eigths and remove the fronds or place to the side. Preheat a nonstick pan over a high flame and add the butter and the fennel. Turn the heat down to a medium flame and add the white sugar on top of the fennel and swirl the fennel around the pan. Sprinkle the brown sugar on top of the fennel and let it caramelize for about 1.5 minutes on each side (remember to turn the fennel with tongs or a fork).  Add the white wine and let it reduce to a syrup consistency, then add the zest, juice, stock and water. Swirl the pan to incorporate everything evenly. Turn the flame down to medium low and allow the fennel to braise for about 15 minutes turning once. As the liquid evaporates it should come to a syrupy consistency. Remove the fennel from the pan and arrange on a plate. Spoon the remaining syrup from the pan over the fennel, add the fennel fronds on top and  a slice of orange to garnish. Done. Works well with Cod, Salmon, Halibut and other types of fish. This dish feeds almost two peeps…Enjoy!

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