FENNEL BUTTER
This would be fabulous over poached or baked fish. Another recipe from "15 Minute Meals" by Emalee Chapman and the recipe originates in Provence.
Provided by AlaskaPam
Categories Sauces
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Melt the butter in a small pan. Add the fennel seeds and cook for 1 minute. Add the garlic, stirring so garlic doesn't burn, and cook for 1 minute.
- Squeeze the juice of the lemon into the pan and stir, cooking for another minute. Add salt and pepper to taste.
GRILLED OYSTERS WITH FENNEL BUTTER
A seasonal side dish or appetizer with fresh oysters and fennel.
Provided by Barrett
Categories Appetizers and Snacks Seafood
Yield 24
Number Of Ingredients 7
Steps:
- Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C).
- In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and salt.
- Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open.
- Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to grill and cook until butter is melted and hot.
Nutrition Facts : Calories 77.3 calories, Carbohydrate 0.5 g, Cholesterol 24.3 mg, Fat 7.8 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 4.9 g, Sodium 109.7 mg, Sugar 0.2 g
ROASTED HALIBUT WITH SAFFRON-FENNEL BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 1 tablespoon butter and the saffron in a small microwave-safe bowl and microwave until the butter melts, about 1 minute. Let cool 5 minutes. Place the remaining butter and the fennel seeds in a food processor and pulse until smooth. Add the melted saffron butter, 1 teaspoon salt and a few grinds of pepper and continue pulsing until the butter is bright yellow. Transfer to a piece of plastic wrap and form into a 4-inch log; freeze until firm, about 20 minutes. (The saffron butter will keep in the refrigerator for up to 2 weeks.)
- Meanwhile, preheat the oven to 425 degrees F. Toss the sliced fennel, garlic, the juice of 1/2 lemon, 1 tablespoon olive oil and 2 tablespoons water in a 9-by-13-inch baking dish. Sprinkle with 2 tablespoons water and season with 1/2 teaspoon salt and a few grinds of pepper. Cover with foil and bake until the fennel is tender, about 20 minutes.
- Toss the tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Scatter the tomatoes over the fennel. Set the halibut on top of the vegetables; drizzle with the juice of the remaining 1/2 lemon and season with salt and pepper.
- Bake, uncovered, until the halibut is firm and no longer translucent, about 12 minutes; remove from the oven and top each piece with a thin slice of saffron butter. Return the halibut to the oven and bake until the butter just begins to melt, about 2 more minutes. Serve with fennel fronds.
WINE-BAKED HALIBUT STEAKS WITH MUSTARD-FENNEL BUTTER
These steaks are delicious served with creamed spinach and roasted new potatoes.
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Position rack in middle of oven and preheat to 400°F. Toast fennel seeds in heavy small skillet over medium heat until fragrant, stirring occasionally, about 5 minutes. Remove from skillet; cool. Finely chop fennel seeds.
- Combine butter, parsley, mustard and fennel seeds in small bowl. Mash with rubber spatula until smooth and well blended. Season fennel butter to taste with salt and pepper. (Fennel butter can be made 4 days ahead and refrigerated. Bring to room temperature before using.) Sprinkle fish with salt and pepper. Place fish in 8x8-inch glass baking dish. Pour wine over fish. Bake until opaque in center, basting occasionally with wine and juices in dish, about 15 minutes.
- Divide fish among 4 plates. Spread all of fennel butter over fish.
More about "fennel butter recipes"
25 TRULY FABULOUS FENNEL RECIPES - MARTHA STEWART
From marthastewart.com
- Fennel Basics. Often likened in taste to licorice, fennel is in fact far more subtle with a texture similar to celery, and, unlike licorice, the flavor is savory, not sweet.
- Sliced Fennel with Parmesan. Raw fennel wedges make a sophisticated finger food when topped with hunks of good-quality Parmigiano-Reggiano and finished with a little olive oil, salt, and pepper.
- Braised Fennel with Pomegranate. We love the contrast of textures and flavors in this sensational side dish. Fennel is simmered in a bath of orange and pomegranate juices, garlic, and chicken broth until silky, then served with fresh mint, fennel fronds, toasted hazelnuts, and pomegranate seeds.
- Clam Pan Roast with Sausage and Fennel. This flavorful dinner-party dish combines sweet Italian sausage, kielbasa, red potatoes, fennel, and littleneck clams.
- Labneh Dip with Caramelized Onions and Fennel. Don't let onions have all the caramelized fun! Fennel lends depth of flavor, as does the addition of fresh thyme, dry sherry, and Worcestershire sauce.
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