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

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
  • dill, picked
  • sea salt

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.
  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

  • 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

  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.
  1. Dill and spice bread croutons