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Braised Fennel with Citrus
recipe
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London
Braised Fennel with Citrus
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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$1.00
This braised fennel dressed with blood oranges and capers is a flavour party with elegant sweet undertones dressed with tang and delicate acidity. This is basically the perfect side for just about anything, any time and is equally as delicious at room temperature for easy gatherings. The butter in the recipe can be replaced with olive oil, but there is something magical about the flavour here adding an irresistibly rich decadence to the dish.
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You Need

4-6 servings
  • 2 blood oranges or 1 pink grapefruit
  • 1 large fennel or 1 1/2 smaller bulbs, with fonds if possible (for garnish)
  • 2 1/2 tbsp salted butter, divided
  • 1/2 tbsp honey (preferably orange blossom)
  • 1 tsp salt
  • a few thyme sprigs
  • 180ml Vermouth, white wine or stock of choice
  • 80ml water
  • 1 tbsp capers, drained
  • reserved fennel fonds, dill or micro greens for garnish

    • How To

    1. Start by prepping the citrus. Using a knife, peel away the peel and pith. Holding the peeled oranges over a strainer over a bowl, segment them by cutting between the membranes. Place each segment in the strainer and allow any extra juice to drain into the bowl. Squeeze the leftover membranes over the strainer to reserve the juice for later.
    2. Cut the fennel into wedges a couple of centimeters thick. Slice them in half lengthways, remove the core, and cut each half into 4-6 wedges, depending on the fennel size. You should have between 10 and 12 wedges all together.
    3. Place a large sauté or rondeau pan with a tight-fitting lid onto medium heat and add 2 tbsp of the butter. Allow the butter to melt and slightly foam, then squeeze in the honey. Swirl them together until amalgamated, then add the fennel wedges in a single layer. Lay them out in a circle or however they fit best.
    4. Sprinkle with salt and scatter over the thyme sprigs, allowing some to fall into the hot butter and crackle. Cook for 6-8 minutes until golden brown on the underside.
    5. Turn the fennel pieces over, pour over the reserved citrus juice and the vermouth/stock. Allow any alcohol to bubble away for a minute, reduce the heat to low, cover the pan, and simmer for 12-15 minutes.
    6. Meanwhile, fry the capers. Melt the remaining 1/2 tbsp butter in a small frying pan over medium heat until foaming. Pat the capers dry and toss in the butter, toasting until they open up and are golden and fragrant. Drain on kitchen towel.
    7. Once the fennel has simmered and the liquid has almost evaporated, add 50-80ml of water to create a jus in the pan. Turn the fennel in the sauce for a couple of minutes until tender, then remove from heat.
    8. Transfer the fennel and jus to a platter or serve straight from the pan. Top with citrus segments, capers, and reserved greens.