Fennel escabèche

Fennel escabèche

By
From
French Lessons
Makes
300 g
Prep
15 mins
Cooking time
30 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
1 onion
1 large fennel bulb
150ml olive oil
pinch saffron
10 coriander seeds
salt
50ml chardonnay vinegar
few drops lemon juice
pepper

Method

  1. Use a mandoline or very sharp knife to slice the onion and fennel as finely as you can.
  2. Heat 50 ml of the olive oil in a heavy-based saucepan. Add the onion, fennel and spices and season with salt and pepper. Simmer gently for 20 minutes until the onion and fennel are translucent. Add the vinegar and return to the boil for a few minutes. Remove from the heat, stir in the remaining olive oil, season again and finish with the lemon juice.
  3. The escabèche will keep in a sealed container in the refrigerator for 1 week.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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