A beautiful way to enjoy fennel and fish. Fennel is a highly aromatic and flavorful herb with culinary and medicinal uses. Fennel is crunchy and slightly sweet, adding a refreshing contribution to the ever popular Mediterranean cuisine. It's also a good source of fiber, folate, and potassium. Hiramasa kingfish has a delicate texture that is similar to tuna. The lemon from the fennel helps to slightly cook the fish (just like ceviche). Serves 8 (as an appetizer)
recipe from Australian Gourmet magazine
2 baby fennel bulbs
juice of 1 lemon
1 tablespoon olive oil
1-2 tablespoons ouzo, or to taste
1 tablespoon coarsely chopped flat leaf parsley
200gm sashimi-grade hiramasa kingfish fillet
1 tablespoon salmon or ocean trout roe (optional)
Shave fennel bulbs on a mandolin into a bowl. Dress fennel with lemon juice, oil and ouzo. Add parsley, season to taste, transfer to a plate. Thinly slice kingfish across the grain, toss and dress in a bowl with salmon or ocean trout roe. Arrange on top of fennel and serve immediately.
The Culinary Chase's Note: So delightfully fresh and light! If you can't find Hiramasa kingfish, use sushi-grade tuna or the very freshest wild halibut. You could omit the fish and dress the salad with shaved Grana Padano.
5 comments:
Wow! This is a beautiful dish. All of your dishes are beautiful but this one is amazing. It looks fresh and summery. I love it. Thanks for sharing.
that looks delicious! I love ceviche so may have to give this a try!
Thank you Mausi & The Curious Cat!
Ahhh nice, a double anise blast with the Ouzo and fennel. This looks like a wonderful and easy 1st course.
Thanks Peter! Very light & refreshing & I love the anise flavoring, too! Cheers!
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