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Fennel Escabeche Recipe
Fennel Escabeche Recipe: a lukewarm fennel salad with orange juice and vinegar, the perfect side dish for duck or grilled fish.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories per serving 154 kcal
Ingredients
- 1 large fresh fennel
- 1 small fresh orange
- 2 large garlic cloves
- a handful raisins
- a handful fresh dill chopped
- 3 to 4 tbsp red wine vinegar
- olive oil
- chili powder
- salt
Instructions
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Peel the orange and then transfer the wedges to a blender. Blend well until you get a smooth mixture. Put this aside until need later on in the recipe.
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Wash the fennel well and cut off the green sprigs. Put them aside for garnish if you like. Then slice the fennel bulb very thinly (preferably with a mandoline slicer).
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Peel the garlic cloves and chop them up finely. Pour a generous splash of olive oil in a large non-stick skillet. Add the chopped garlic and place the pan over medium-high heat.
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Cook the garlic for 3 minutes until fragrant. Then add the finely sliced fennel. Season with a little pinch of chili powder and salt.
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Stir well and cover the pan. Let the fennel soften just a little for about 4 to 5 minutes until warmed through but still crunchy. Then add the blended orange puree and red wine vinegar.
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Cook the fennel for another minute and then take the pan off the heat. Stir in the green fennel sprigs you kept aside and the raisins.
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Stir again. Then check the seasoning and add extra chili powder, salt or vinegar to taste if necessary. Let the fennel cool down a little. Stir regularly. Transfer the fennel escabeche to a shallow dish. Serve lukewarm.