Tag: fennel

Recipe Sea bream in fennel and lemon crust – Italian Cuisine

Ingredients

2 kg coarse salt
800 g 2 already gutted sea bream
500 g fine salt
2 egg whites
1 lemon
White wine
fennel
garlic
parsley
extra virgin olive oil

Duration: 1 h

Level: Easy

Dose: 4 people

To prepare the sea bream in a fennel and lemon crust, stuffed the belly of the two fish with 1 clove of garlic and a sprig of parsley.
whisk finely in a mixer a bunch of parsley and one of fennel, add half of the salt and continue to blend. Beat the egg whites until stiff.
Jumbled up coarse salt with the remaining salt and then with the herb salt. Mix well with your hands.
Incorporate then whipped egg whites, 2 tablespoons of white wine and grated lemon zest.
Roll out a layer of salt 1 cm thick in a baking sheet lined with parchment paper. Lay down a fish and cover it with a layer of salt. Give the salt crust the shape of the fish leaving the tail out. Repeat the operation for the second fish.
Bake in the fan oven at 180 ° C for 40-45 minutes.
Remove from the oven, then with a small hammer break the crust starting from the center.
Fillet fish and season with a little oil and chopped herbs to taste.

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Recipe Cucumber salad, fennel with butter and paprika peppers – Italian Cuisine

Ingredients

450 g 1 fennel
60 g new spinach
Red pepper
1 cucumber
garlic
paprika
extra virgin olive oil
Sesame seeds
butter
salt fine and flakes
pepper

Duration: 50 min

Level: Easy

Dose: 4 people

To prepare cucumber salad, fennel with butter and paprika peppers, peel the pepper and cut it into strips; marinate them with oil, salt, paprika, pepper and 1 clove of garlic crushed with the peel for 30 minutes; at the end drain them by removing the garlic, distribute them in a pan lined with parchment paper and bake at 120 ° C for about 10 minutes, until they are lightly roasted.
Peel fennel, keeping a little of the leaves, and divide it into 8-10 segments; brown it in a pan with the lid with a knob of butter and a pinch of salt for 5 minutes, then turn the wedges and continue cooking for another 5 minutes, always with the pan covered.
Peel the cucumber and cut it into slices.
distributed in the dishes the spinach, lay on it 2-3 cloves of fennel, the strips of peppers and the slices of cucumber. Season with a drizzle of oil, ground pepper, salt flakes, sesame seeds and serve.

Fennel Tuna – Recipe Fennel Tuna from – Italian Cuisine

First, clean the fennel, cut them into not too double slices and roast them in a very hot grill pan for a few minutes, on both sides.

In the meantime, whisk (with a mixer or a blender) the tuna with anchovy, mayonnaise, desalted capers and mustard.

Arrange the fennels on a serving plate, sprinkle them with the tuna sauce and decorate with gherkins: the fennel tuna are ready.