Hearts Of Fennel With Lemon And Coriander
Serves: 2
Llewellyn Gorczany
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
45
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
In a kettle of boiling salted water cook the fennel for 15 minutes, or until it is barely tender
2
Transfer the fennel to a cutting board, let it cool, and cut it lengthwise into 1/3-inch-thick slices
3
In a large skillet heat the oil and the butter over moderately high heat until the butter is foaming and in the fat sauté the fennel slices for 3 minutes on each side, or until they are golden
4
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
5
In a kettle of boiling salted water cook the fennel for 15 minutes, or until it is barely tender
6
Transfer the fennel to a cutting board, let it cool, and cut it lengthwise into 1/3-inch-thick slices
7
In a large skillet heat the oil and the butter over moderately high heat until the butter is foaming and in the fat sauté the fennel slices for 3 minutes on each side, or until they are golden
8
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