Summary: A delightfully fresh way to use these ingredients.
NOTE: This recipe won Food 52′s Your Best Fennel contest.
- zest of 1/2 orange
- 1 navel or Valencia orange, skin removed, fruit cut into rounds
- 1 fennel bulb, sliced 1/4″ thick on the diagonal
- 2 T chopped fennel fronds
- 1 large leek, white and light green parts sliced 1/4″ thick on the diagonal
- ground coriander
- 1 T butter
- 1.5 T coriander sugar (or sugar whisked with coriander)
- Extra virgin olive oil
- 1/4 c Ouzo or Sambuca
- salt, pepper
- In a skillet just large enough to hold your orange slices in one layer, heat the butter. When it’s melted and foaming, add the coriander sugar. When that is melted and started to caramelized, lower heat to medium and add the orange slices. Cook 3 minutes, flip, lower heat to medium-low, cook 2 minutes more, and remove from heat.
- In a large, deep skillet, heat some olive oil (enough to slick the bottom of the pan) over medium-high heat. When it’s hot, add the fennel and leek slices in one layer (they should be close together and not overlapping too much) and sprinkle with ground coriander. Sear for 3 minutes, flip, and add 1/4 Ouzo or Sambuca. Sprinkle somewhat generously with salt and cook 3 minutes more.
- Remove the fennel and leeks from the heat and transfer carefully to a serving bowl.
- Layer the orange slices carefully over them, sprinkle with salt and freshly ground pepper, drizzle with a bit of olive oil, and toss the fennel fronds and orange zest over. Serve.
Cooking time: 8 minute(s)
Number of servings (yield): 4 side dish sized servings
Recipe by Em-i-lis