| CATEGORY |
CUISINE |
TAG |
YIELD |
|
British |
Thoroughly, Modern, British |
4 |
servings |
INGREDIENTS
| 3 |
|
Bulbs fennel |
| 2 |
|
Cloves garlic |
| 2 |
tb |
Olive oil; (30ml) |
| 4 |
|
200 g; (7oz) fillets of |
|
|
; hake |
| 1 |
|
Lemon; Juice of |
| 4 |
tb |
Olive oil; (50ml) |
| 1 |
|
Segmented lemon |
| 1 |
ts |
Fresh thyme leaves |
INSTRUCTIONS
FOR THE FENNEL
FOR THE DRESSING
Preheat the oven to 200°C/400°F/gas mark 6.
Slice the fennel and garlic and place in a saucepan along with the 30ml of
oil, the lemon juice and a seasoning of salt and pepper. Cover the pan with
a close fitting lid and cook on a gentle heat for 1 hour. Then transfer
this mixture to a blender and puree, keep warm.
Brush the fish with some oil and roast in the oven for 10 minutes or until
cooked.
Place some of the puree on each plate and put a portion of fish on top,
finally combine the segments with the oil and thyme and spoon some of this
on top of each fillet.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”