Bulb fennel, or Florence fennel, is quite prolific at the moment. It has been in season for a while, but I have definitely noticed its profusion by the cost: 3 bulbs for $2 at my market stall. Now, I have to make the most of that!
Fearful of fennel? WHAT do I do with it?… Its aniseedy flavour is liked by some and tastes too strong or ‘different’ to others. I love it, but admit I only discovered it in my adult life.
Fennel can be eaten raw or cooked, and cooking does mellow the flavour–it is especially nice almost caramelized like onions, served in a similar way.
Bulb fennel is related, believe it or not, to carrots, parsley and celery. When you buy it, look for unblemished, crisp bulbs with non wilted fronds.
Last week, I made a Fennel and Salmon Risotto which, on a cold winter’s night, went down a treat:
Ing:
1 medium sized fennel bulb, cored and thinly sliced. Save fronds for serving.
1 leek, cleaned and sliced into thin discs
1 tbs olive oil
2 tbs butter
2 cloves garlic, crushed
1 litre hot fish stock
1 1/2 cups dry white wine
400 g risotto rice
400 g boneless, skinless fresh salmon (fillet), cut into bite sized chunks
1/2 cup chopped parsley/dill mix
2 tsp lemon zest
Method:
Heat oil and butter in stockpot/pan. Fry fennel slices over medium heat until soft and golden and caramelized.
Add leek and cook until leek soft.
Add rice and stir to coat rice with oil/butter.
Turn up the heat and keep stirring for 2 min so rice does not stick or brown. Add garlic and stir. Add wine whilst continually stirring.
When the wine has cooked out, turn heat down a bit and stir in hot stock ladle by ladle, adding next ladle full when the last has been absorbed. This should take about 15 mins. The salmon chunks can be added with last ladle of stock and should cook in 5 mins or so. The risotto should be moist and loose in texture.
Stir in parsley, dill and zest. Top with chopped fennel fronds.
Another consistent fennel recipe I make is what I call Fennel Slaw:
Ing:
1/4 medium Savoy cabbage, finely shredded
1 medium fennel bulb, cored and finely sliced
up to 1 cup egg mayonnaise
1 tbs seeded mustard
zest of one lemon.
Mix all ing together.
Really nice with roast pork and grilled fish.
More “fennel foughts and foody fings” next Bounty of the Month post.