Yield: 4 servings
Measure | Ingredient |
---|---|
1 large | Fennel bulb (about 1 1/2 |
\N \N | Pounds), trimmed and sliced |
\N \N | Lengthwise 1/4 inch thick |
1 tablespoon | Tomato paste |
7 tablespoons | Olive oil |
¼ teaspoon | Crushed fennel seed |
⅓ cup | Water |
¼ cup | Flour |
1½ teaspoon | Creole spice-recipe enclosed |
\N \N | Salt and pepper to taste |
In a pot boil water and quickly blanch the fennel for 3 minutes.
Remove the fennel from the water and drain on paper towels. In a small pot, combine the tomato paste, 1 tablespoon olive oil, fennel seed, and the water, and whisk to incorporate. Bring to a boil and simmer over medium heat for 3 minutes. In bowl mix together the flour and the Creole spice. In a large saute pan heat remaining 6 tablespoons of oil. Dredge the fennel in the flour, shaking off the excess and saute until the edges turn golden, about 3 minutes. Season to taste with salt and pepper, and then turn. Continue to cook for 3- 4 minutes. Pour the simmering sauce over the fennel and cook for 1 minute. Remove from the heat and serve immediately.
Yield: 4 servings
ESSENCE OF EMERIL SHOW#EE2201