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

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