FENNEL PUREE
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 to 6 servings (5 cups)
Number Of Ingredients 9
Steps:
- Trim the fennel bulbs of their stalks and bottom root. Halve the fennel lengthwise and slice each half into 1/4-inch thick slices. Peel the potato, halve, and thinly slice. Place the fennel, potatoes, garlic, chicken broth, and milk in a large, heavy pot over medium-high heat. If needed, add enough water to just cover the fennel. Bring the mixture to a simmer and continue cooking until the fennel and potatoes are soft, about 30 minutes.
- Drain the fennel mixture. Place the fennel mixture in a food processor and puree. If necessary, place half the mixture in the food processor, pulse to puree, and continue adding the fennel mixture until all the mixture fits in the processor. Continue processing until pureed. Add the mascarpone cheese, salt, and pepper. Mix to combine. Add the mint and process until just combined. Add more salt and pepper, to taste.
- Transfer the mixture to a serving dish. If the mixture is a little thin stir a few times and let rest for 5 minutes, then serve.
PAN-ROASTED SALMON WITH FENNEL PUREE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the fennel: In a medium saucepan, cover the fennel with cold salted water. Place over high heat, bring to a boil, and then lower to a simmer. Cook until very tender, about 10 minutes. Drain well and place in a food processor. Add the olive oil, yogurt and salt. Puree until smooth, scraping down the sides as needed.
- For the salmon: Heat the olive oil in a large skillet over medium-high heat. Sprinkle the salmon fillets with the salt. Place the fillets in the pan, flesh-side down, and sear undisturbed for 3 to 4 minutes to create a golden brown crust. Gently flip, and cook for another 2 minutes.
- Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers.
- To plate, spread a little of the fennel puree on each of 4 plates. Top with a salmon fillet. Place a little salad on top of each salmon. Squeeze a bit of lemon over the top if desired. Serve immediately.
- Heat 1/4-inch vegetable oil in a small, straight-sided skillet over medium-high heat until it shimmers when swirled. (You can make sure the oil is hot enough by adding one caper to the oil; if it immediately starts to sizzle and pop, the oil is hot enough.) Add the capers to the hot oil and fry until they have popped open and turned golden brown and crispy, about 1 minute. With a slotted spoon, remove the capers to a paper-towel-lined plate to drain.
BAKED SALMON WITH POTATOES & FENNEL
This quick and easy salmon bake with crispy roasted potatoes and fennel is minimal effort and maximum flavour, great for a cheap weekday dinner
Provided by Good Food team
Categories Fish Course, Main course, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/ gas 6. Toss the potatoes and fennel with 1 tbsp olive oil and arrange on a baking tray or in a roasting dish. Season and roast on the top shelf for 15 mins.
- Turn the veg, then top with the salmon. Season and roast for another 15 mins. Meanwhile, mix 1 tbsp olive oil with the tapenade to loosen it.
- Once roasted, drizzle the salmon and vegetables with the tapenade. Sprinkle over the fennel fronds and serve with lemon wedges.
Nutrition Facts : Calories 671 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 4 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
ROASTED SALMON WITH FENNEL AND LIME
Fennel is used several ways to flavor these tender fillets of slow-roasted salmon. The seeds are mixed with lime zest and salt to rub all over the fish before cooking, which perfumes it through and through. Then a shaved fennel bulb is used two ways, both roasted in the pan beneath the fillets and tossed with lime juice into a crunchy, slawlike salad to serve on the side. Elegant yet supremely simple, this is fast enough for a weeknight but special enough to share with friends.
Provided by Melissa Clark
Categories dinner, easy, weeknight, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees. Finely grate the zest from 1 lime into a small bowl, and set aside the zested lime. Add fennel seeds, 1/2 teaspoon kosher salt and 1/2 teaspoon pepper to the bowl and toss to combine. Sprinkle mixture all over salmon.
- Meanwhile, remove the fennel fronds from the bulb and chop up enough to make 1/4 cup. Trim fennel bulb, discarding stalks, and slice bulb thinly using a mandoline or a sharp knife. Spread half the fennel slices in a baking dish in an even layer and drizzle with oil. Arrange salmon on top.
- Slice the whole, unzested lime into thin rounds and lay the slices on top of the salmon. Tuck marjoram around the salmon and drizzle salmon generously with more olive oil.
- Roast until salmon is just cooked through, 15 to 20 minutes. (Thinner fillets may take less time, so start checking for doneness at 10 minutes.)
- Meanwhile, toss chopped fennel fronds and remaining fennel slices with a pinch of salt in a medium bowl. Juice the zested lime and add some of the juice to the fennel, to taste. Drizzle the sliced fennel with olive oil and set aside to serve with the salmon.
- When the salmon is done, drizzle it with more lime juice and sprinkle with flaky salt. Serve with the fennel salad on top, and the roast fennel on the side, if you like.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 723 milligrams, Sugar 3 grams
SALMON WITH FENNEL
Make and share this Salmon With Fennel recipe from Food.com.
Provided by ieatfoOOod
Categories One Dish Meal
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Thinly slice both the onion and the fennel bulb, mince garlic, zest and juice the lemon.
- Pour about 1-2 tbs of lemon juice and zest over both sides of the fillet, season both sides with salt & pepper.
- Sauté the fennel, onion, and garlic in olive oil until tender and transparent, season with salt & pepper.
- Let onion and fennel mix cool and spread evenly over the top of the salmon.
- Wrap with tinfoil and bake in oven at 350 degrees for 30-25 minutes.
- Open and eat while hot.
- I serve with cous cous or rice and a salad.
Nutrition Facts : Calories 260.3, Fat 13, SaturatedFat 1.9, Cholesterol 55.1, Sodium 118.7, Carbohydrate 15.8, Fiber 5.1, Sugar 2.2, Protein 23.2
ROASTED GARLIC, POTATO, LEEK AND FENNEL SOUP
A hearty pureed soup with lots of flavor. Good with hot rolls or French bread. Try to find a fennel bulb with some fronds (leaves) still attached. Trim these off and save some for garnish.
Provided by Outta Here
Categories Potato
Time 2h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325F while peeling garlic cloves.
- Place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. Roast for 20 minutes or until golden.
- In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.
- Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender.
- Remove bay leaves and discard.
- Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through.
- Season with salt and pepper to taste.
- Divide among 4 bowls and top each with a tablespoon of yogurt.
- Garnish with a bit of chopped fennel leaves, if desired.
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