John Myers
Marinated Fennel
The perfect marinated fennel recipe with a picture and simple step-by-step instructions.
- 3 Fennel bulbs
- 100 g Walnuts
- 3 tbsp Honey
- Olive oil
- Juice of one lemon
- Coarse sea salt
- Pepper, chilli
- Clean and quarter the fennel. Fry nicely all around in plenty of olive oil (over medium heat). They should be lightly cooked but not crumble. Take out of the pan.
- Caramelize the honey in the remaining oil, add the nuts, toss briefly. Add the fennel, deglaze with lemon juice and season. The spiciness can be varied by the amount of chilli. Swirl briefly and let cool down. Tastes cold, but also very good slightly warm.
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