Braised fennel

Braised fennel

By
From
British Seafood
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
2 fennel bulbs
rapeseed oil, for cooking
30g unsalted butter
75ml orange juice
cornish sea salt
freshly ground black pepper

Method

  1. Remove the tough outer layer from the fennel. Halve the bulbs lengthways, then cut each half into 4 wedges, keeping the root intact so that the wedges don’t fall apart. Heat a non-stick frying pan over a medium heat and add a drizzle of oil. Add the fennel wedges and cook for 2 minutes, turning once or twice, until starting to turn golden. Season with salt and pepper and add the butter and orange juice. Simmer for about 4 minutes until cooked. Check the seasoning before serving.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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