Tag archives for fennel

The Wonder of Chickens That Wander

Chicken is underrated. “It tastes like chicken,” people say to describe anything of little or no discernible taste. I heard someone on the tube just last week extoll the virtues of chicken on the basis that “it doesn’t taste too strong.” Where did it all go wrong, I ask, for one of the finest meats available? What gave chicken such a bad rap? Read more » >>

Man Cannot Live by Meat Alone

We eat a lot of meat in our house and almost never fish. It’s a shame, because I love fish. But the problem with living on the east coast of Sweden is that unless you want pre-packed frozen fillets, herring or farmed salmon, it’s difficult to get good, really fresh and affordable fish. Read more » >>

Sunday, Bloody Sunday: a crisis that never was

Yesterday was Sunday; nothing unusual with that. I spent five hours in the office; there’s something very wrong with that. When I came home I watered my vegetables (my peas are up, by the way), as I do every day these days. Then something happened. I had what amounts to a mini mid-life crisis. Read more » >>

Seared scallops with asparagus cream and pickled fennel

Photo: Jakob Fridholm/imagebank.sweden.se

 

Seared scallops with asparagus cream and pickled fennel
Appetizer, starter
10
 

Ingredients
Seared scallops:
  • 10 scallops
  • salt
  • pepper
  • butter
Asparagus cream:
  • 1kg (2,2 lbs) green asparagus
  • 200g (7 oz) green peas
  • 2 banana shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 1dl (½ cup) white wine
  • 2dl (1 cup) cream
  • 3 tablespoons sour cream
  • lemon juice
  • salt
  • white pepper
Sour fennel:
  • 1 fennel
  • 1dl (½ cup) lemon juice
  • 1dl (½ cup) sugar
  • 2 teaspoons salt
  • 3dl (1½ cup) water
  • 1 bay leaf
  • 1 teaspoon whole white peppercorns
Serving:
  • dill, picked
  • sea salt

Instructions
Seared scallops:
  1. Season the scallops with salt and pepper.
  2. Sear scallops in butter in a hot skillet, turning once, until golden brown and just cooked through, about 5 minutes total. Let rest a minute.
  3. Cut into thin slices.
Asparagus cream:
  1. Boil the asparagus soft in salted water and cool in ice water.
  2. Boil wine with onions and garlic. Add the cream and bring it to a quick boil.
  3. Mix asparagus with the peas.
  4. Add the hot cream. Strain through a fine sieve.
  5. Season with sour cream, lemon juice, salt and pepper.
  6. Pour into a piping bag.
Sour fennel:
  1. Slice fennel thinly and allow to soak in cold water.
  2. Mix remaining ingredients to a syrup.
  3. Add the fennel and let it pickle in the syrup for at least 30 minutes.
Serving:
  1. Arrange as shown with picked dill and some sea salt on top.

Coalfish with fennel salad and blue mussel sauce

Photo: Jakob Fridholm/imagebank.sweden.se

 

Oven baked, lightly salted coalfish with fennel salad and blue mussel sauce
Starter
10
 

Ingredients
Fish
  • 500 g (1 lb) of fresh coalfish fillet
  • 10% salt brine (1 dl (½ cup) salt 1 liter (4 cups) of water)
Fennel salad:
  • 2 fennels
  • juice and zest of 1 lemon
  • 2 tablespoons of olive oil
  • salt
Blue mussel sauce:
  • 8dl (3½ cups) of mussel stock
  • 2 shallots
  • ½ bottle white wine
  • 5 dl (2¼ cups) cream
  • salt

Instructions
Coalfish:
  1. Remove the skin of the fillet.
  2. Soak in the brine for 10 min and rinse in cold water.
  3. Put the coalfish on a trey with a bit of olive oil and cover with cling film and bake in 80°C/175°F oven until 40°/104°F core temperature.
Fennel salad:
  1. Thinly slice the vegetables on a mandolin and put in ice water.
  2. Strain and mix with lemon juice, salt and oil.
Blue mussel sauce:
  1. Boil the cream in a stainless steel pot to double cream.
  2. Slice and fry the onion in a saucepan with some oil and add the wine and cook down to half.
  3. Add the mussel stock and boil down to a third remains, add cream and boil to a good consistency. Season with salt.
Garnish:
  1. Dill and spice bread croutons