Hearts of fennel with lemon and coriander
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Fennel bulbs; (sometimes called |
| ; anise, available at | ||
| ; most supermarkets), | ||
| ; trimmed, reserving | ||
| ; 6 of the leaves of | ||
| ; garnish if desired | ||
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Unsalted butter |
| 1 | tablespoon | Fresh lemon juice |
| 2 | tablespoons | Minced fresh coriander |
Directions
In a kettle of boiling salted water cook the fennel for 15 minutes, or until it is barely tender. Transfer the fennel to a cutting board, let it cool, and cut it lengthwise into ⅓-inch-thick slices. In a large skillet heat the oil and the butter over moderately high heat until the butter is foaming and in the fat saute the fennel slices for 3 minutes on each side, or until they are golden. Sprinkle the fennel with the lemon juice, the coriander, and salt and pepper to taste, divide it between 2 plates, and garnish it with the reserved fennel leaves.
Serves 2.
Gourmet February 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.