Fennel Crusted Yellowfin Tuna, Orange Ginger Vinaigrette
INGREDIENTS:
2 tb Olive oil
1 sm Onion, finely chopped
1/2 Garlic clove
2 lg Fennel bulbs, in 1/2" slices
2 tb Leafy fennel tops
;finely chopped
3/4 c Dry vermouth
1/3 c Half-and-half or cream
Salt and pepper to taste
1/2 c Parmesan cheese
;freshly grated
-or-
1/2 c Asiago cheese
;freshly grated
2 tb Olive oil
1 sm Onion, finely chopped
1/2 Garlic clove
2 lg Fennel bulbs, in 1/2" slices
2 tb Leafy fennel tops
;finely chopped
3/4 c Dry vermouth
1/3 c Half-and-half or cream
Salt and pepper to taste
1/2 c Parmesan cheese
;freshly grated
-or-
1/2 c Asiago cheese
;freshly grated
Note: The author says that the braising liquid deepens fennel's delicate flavor.
Heat oil in large deep skillet; saute onion and garlic until softened, about 3 minutes. Add sliced fennel and toss until glazed, 2 to 3 minutes. Add vermouth and braise the fennel until tender-crisp -
about 8 minutes. Add the minced fennel tops, half-and-half, salt and pepper and cook another 4 to 5 minutes to reduce and slightly thicken the sauce. Sprinkle with grated cheese; serve immediately.
Heat oil in large deep skillet; saute onion and garlic until softened, about 3 minutes. Add sliced fennel and toss until glazed, 2 to 3 minutes. Add vermouth and braise the fennel until tender-crisp -
about 8 minutes. Add the minced fennel tops, half-and-half, salt and pepper and cook another 4 to 5 minutes to reduce and slightly thicken the sauce. Sprinkle with grated cheese; serve immediately.