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fennel

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Two times marinated Salmon Carpaccio for a double the flavor dish served with a pear-fennel sides done two ways; a soft and sweet compote and a crunchy marinated fennel and pear topping. This recipe is my take on a dish I had at a fantastic tapas bar called “la pepita”. However the original recipe was made with apples. I just love this combination of fennel and pear/apples, it brings certain “je ne sais quoi” to a dish. I assure you this dish is terribly simple to make although it might look like a lot going on in the instructions, believe me it’s not that difficult at all. For this recipe a good “sashimi” quality Salmon is in order, since we won’t cook the salmon fillet. Double marinated Salmon The first marinade is a “dry” one, a simple, Gravlax style, marinade made of salt, sugar and a touch of dill. However,…

Salmon on a bed of white beans, fennel and orange salad accompanied with a spinach sauce is an attempt to make a crispy skin salmon dish… sadly, the skin wasn’t a success… I’ve burned it. Although the rest of the recipe turn out pretty good, maybe a little excess of sauce… This is the same spinach sauce I’ve used from the prior post; the gnocchis on spinach sauce recipe. This element is optional, of course, the original dish idea was actually without it. Fennel have a quite particular taste to it, a delicate anise flavour. I find raw fennel to be great vegetable to crave on, in summertime, there is a certain refreshing feeling to it, similar to mint. This mediterranean veggie is actually one of the primary ingredient to absinth and is filled with health benefits. When eaten raw, the fennel bulb needs to be cut finely, otherwise its taste can be overwhelming. I’ve used the mandolin…

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