John Myers
Ingredients for 2 servings:
- 2 large fennel
- 1 large orange(s), untreated, zest and juice
- 1 small chili pepper(s), chopped
- 1 tbsp olive oil
- 1 tbsp green pepper, dried, coarsely crushed
- 1 tsp mustard
- 100 ml broth
- 150 ml cream
- Salt and pepper from the mill
- 2 handfuls of basil, roughly chopped
- possibly cognac
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
delicious side dish to fish
Place the orange zest in a bowl. Squeeze out the juice and add it to the zest along with the mustard, then mix well. Cut the fennel into approximately 1 cm thick slices and cook in olive oil until al dente. Remove the fennel slices and keep warm. In the same pan, sauté the chili briefly, deglaze with the stock and orange juice mixture, and reduce slightly. Add the green pepper and cream. Season with salt and pepper and simmer until the sauce thickens. Place the fennel slices on two warmed plates and cover with the sauce. Sprinkle with basil. This goes well with zander or whitefish fillets. Tip: If you want an extra kick, add a few drops of cognac to the sauce.
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