Drunken Fennel

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.