Fennel Puree Recipes

PAN-ROASTED SALMON WITH FENNEL PUREE

Steps:

• For the fennel: In a medium saucepan, cover the fennel with cold salted water. Place over high heat, bring to a boil, and then lower to a simmer. Cook until very tender, about 10 minutes. Drain well and place in a food processor. Add the olive oil, yogurt and salt. Puree until smooth, scraping down the sides as needed.
• For the salmon: Heat the olive oil in a large skillet over medium-high heat. Sprinkle the salmon fillets with the salt. Place the fillets in the pan, flesh-side down, and sear undisturbed for 3 to 4 minutes to create a golden brown crust. Gently flip, and cook for another 2 minutes.
• Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers.
• To plate, spread a little of the fennel puree on each of 4 plates. Top with a salmon fillet. Place a little salad on top of each salmon. Squeeze a bit of lemon over the top if desired. Serve immediately.
• Heat 1/4-inch vegetable oil in a small, straight-sided skillet over medium-high heat until it shimmers when swirled. (You can make sure the oil is hot enough by adding one caper to the oil; if it immediately starts to sizzle and pop, the oil is hot enough.) Add the capers to the hot oil and fry until they have popped open and turned golden brown and crispy, about 1 minute. With a slotted spoon, remove the capers to a paper-towel-lined plate to drain.

PUREED FENNEL

Steps:

• Sauté 1 1/2 pounds trimmed and chopped fennel and 1 peeled and chopped onion in 2 tablespoons butter to soften, about 5 minutes.
• Add 5 cups stock or water; boil, cover, lower the heat and simmer until fennel is tender, about 15 minutes.
• Cool slightly, purée, strain and refrigerate.
• Garnish: Chopped chervil.

FENNEL PUREE

Steps:

• Trim the fennel bulbs of their stalks and bottom root. Halve the fennel lengthwise and slice each half into 1/4-inch thick slices. Peel the potato, halve, and thinly slice. Place the fennel, potatoes, garlic, chicken broth, and milk in a large, heavy pot over medium-high heat. If needed, add enough water to just cover the fennel. Bring the mixture to a simmer and continue cooking until the fennel and potatoes are soft, about 30 minutes.
• Drain the fennel mixture. Place the fennel mixture in a food processor and puree. If necessary, place half the mixture in the food processor, pulse to puree, and continue adding the fennel mixture until all the mixture fits in the processor. Continue processing until pureed. Add the mascarpone cheese, salt, and pepper. Mix to combine. Add the mint and process until just combined. Add more salt and pepper, to taste.
• Transfer the mixture to a serving dish. If the mixture is a little thin stir a few times and let rest for 5 minutes, then serve.

YUKON GOLD AND FENNEL PUREE WITH ROSEMARY BUTTER

Steps:

• Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Combine fennel, onion, oil, and 1 teaspoon sea salt in large bowl; toss. Spread in single layer on prepared baking sheet; sprinkle with pepper. Roast until fennel and onion are very tender, about 1 hour 15 minutes. Cool slightly. Transfer fennel mixture to processor and puree until almost smooth.
• Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Cool slightly. Place in large bowl and mash with potato masher until smooth. Mix in fennel puree.
• Melt butter with rosemary and 1 teaspoon sea salt in small saucepan over medium heat. Stir butter mixture into fennel-potato puree. Mix in crème fraîche. Season to taste with more pepper and salt, if desired. DO AHEAD: Can be made 6 hours ahead. Transfer puree to large microwave-safe bowl. Cover with plastic wrap. Chill. Before serving, microwave on high until heated through, about 4 minutes.
• Sold at some supermarkets and at specialty foods stores.

FENNEL PUREE

Steps:

• Cut off and discard upper stem portions of each head of fennel. Cut off and discard the bottom of each head. Cut each head in half and place each half cut side down on a flat surface. Slice each half into half-inch lengths. There should be about 5 cups. Put the fennel in a large saucepan.
• Peel the potatoes and cut them into 3/4-inch cubes. There should be about 2 cups. Put cubes into cold water to prevent discoloration. Drain potatoes and add them to fennel. Add water to cover and salt to taste.
• Bring to a boil and cook about 15 minutes or until fennel and potatoes are tender. Drain thoroughly. Puree, preferably in a food mill; a food processor can also be used. Then put mixture back into the saucepan. Add butter, salt, pepper, parsley and nutmeg and heat briefly, stirring until butter is melted.

DUCK BREAST WITH FENNEL PUREE

Steps:

• Place the duck breast in an oven-proof skillet over high heat. Fry it for 5 minutes.
• Transfer to the oven and roast for 5 minutes at 380⁰F/190⁰C.
• Add the milk to a medium pot over low heat. Also, add the fennel to the pot. Simmer for 12 minutes.
• Transfer the fennel to a blending cup and discard the milk. Add the cooked potato, yogurt, and butter. Season with salt and pepper. Blend until smooth. Serve this sauce with the cooked duck meat.

FENNEL PUREE

Steps:

• Trim the fennel bulbs of their stalks and bottom root. Halve the fennel lengthwise and slice each half into 1/4-inch thick slices. Peel the potato, halve, and thinly slice. Place the fennel, potatoes, garlic, chicken broth, and milk in a large, heavy pot over medium-high heat. If needed, add enough water to just cover the fennel. Bring the mixture to a simmer and continue cooking until the fennel and potatoes are soft, about 30 minutes. Drain the fennel mixture. Place the fennel mixture in a food processor and puree. If necessary, place half the mixture in the food processor, pulse to puree, and continue adding the fennel mixture until all the mixture fits in the processor. Continue processing until pureed. Add the mascarpone cheese, salt, and pepper. Mix to combine. Add the mint and process until just combined. Add more salt and pepper, to taste. Transfer the mixture to a serving dish. If the mixture is a little thin stir a few times and let rest for 5 minutes, then serve.