| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 4 |
|
Bulbs Florence fennel |
| 1 |
md |
Onion |
| 2 |
|
Cloves garlic |
| 450 |
g |
Brown button mushrooms; (1lb) |
| 2 |
tb |
Amontillado sherry |
| 115 |
g |
Fresh white breadcrumbs; (4oz) |
| 2 |
tb |
Fresh parsley; chopped |
| 2 |
tb |
Fresh sage; chopped |
|
|
Grated zest of 1 lemon |
|
|
Salt and ground black pepper |
| 6 |
tb |
Extra virgin olive oil |
INSTRUCTIONS
Trim the fennel bulbs and cut in half vertically through the fronds
to the root. Using a small knife, scoop out a hollow in the middle.
Boil a pan of water with 2tsp salt. Drop in the fennel and bring back
to the boil, then drain and submerge the fennel in iced water to
refresh.
Make the filling - finely chop the onion and garlic. Wipe clean and
chop the mushrooms. Heat 2tbsp oil in a frying pan and fry the onion
and garlic until soft. Reserve half for the crust. Add the mushrooms
and thyme and cook together until soft. Add the sherry and cook until
the mushroom mixture is dry. Remove the thyme and season the filling.
Preheat the oven to 180C/375F/gas 5. Set the fennel in a single layer
in a baking dish, cut side uppermost. Fill the hollows with mushroom
duxelle, piling it up into a dome in the centre. Put the fresh
breadcrumbs into a mixing bowl. Add the onion, garlic, chopped herbs,
olive oil and seasoning. Bind together, mixing well to form a mass
which will stick together in your hand.
Top the fennel and duxelle with the breadcrumb crust, patting it on
firmly. Drizzle with olive oil.
Bake in the oven for about 20-25 minutes until the fennel is cooked
and the crust is crisp and golden.
Serve with a chunky tomato or citrus sauce.
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