| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
February 19 |
1 |
Servings |
INGREDIENTS
| 2 |
|
Fennel bulbs, sometimes |
|
|
called |
|
|
anise available at |
|
|
most supermarkets |
|
|
trimmed reserving |
|
|
6 of the leaves of |
|
|
garnish if desired |
| 1 |
T |
Olive oil |
| 1 |
T |
Unsalted butter |
| 1 |
T |
Fresh lemon juice |
| 2 |
T |
Minced fresh coriander |
INSTRUCTIONS
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 1/3-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 Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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