Best Fennel Puree Recipes

PAN-ROASTED SALMON WITH FENNEL PUREE

Steps:

• For the fennel: In a medium saucepan, cover the fennel with cold salted water. Place over high heat, bring to a boil, and then lower to a simmer. Cook until very tender, about 10 minutes. Drain well and place in a food processor. Add the olive oil, yogurt and salt. Puree until smooth, scraping down the sides as needed.
• For the salmon: Heat the olive oil in a large skillet over medium-high heat. Sprinkle the salmon fillets with the salt. Place the fillets in the pan, flesh-side down, and sear undisturbed for 3 to 4 minutes to create a golden brown crust. Gently flip, and cook for another 2 minutes.
• Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers.
• To plate, spread a little of the fennel puree on each of 4 plates. Top with a salmon fillet. Place a little salad on top of each salmon. Squeeze a bit of lemon over the top if desired. Serve immediately.
• Heat 1/4-inch vegetable oil in a small, straight-sided skillet over medium-high heat until it shimmers when swirled. (You can make sure the oil is hot enough by adding one caper to the oil; if it immediately starts to sizzle and pop, the oil is hot enough.) Add the capers to the hot oil and fry until they have popped open and turned golden brown and crispy, about 1 minute. With a slotted spoon, remove the capers to a paper-towel-lined plate to drain.

BAKED OYSTERS WITH SPINACH FENNEL PURéE AND CRISP-FRIED SHALLOTS

Steps:

• In a small skillet heat the oil over moderately high heat until it is hot but not smoking and in it fry the shallots, stirring, until they are browned and crisp. Transfer the shallots with a slotted spoon to paper towels to drain, discarding the oil from the skillet, and sprinkle them with salt to taste. The fried shallots may be made 2 days in advance and kept wrapped in the paper towels at room temperature.
• In a kettle cook the spinach in the water clinging to the leaves with the fennel seeds, covered, over moderate heat, stirring occasionally, for 3 minutes, or until it is wilted. In a colander drain the spinach mixture and press out the excess liquid. In a food processor purée the spinach mixture with 2 tablespoons of the butter and salt and pepper to taste and transfer the purée to a small bowl. In the small skillet cook the fennel bulb in the remaining 1 tablespoon butter over moderately low heat, stirring, until it is just tender and stir it into the spinach purée. The spinach fennel purée may be made 1 day in advance and kept, its surface covered with plastic wrap, chilled.
• Arrange the oysters in the reserved shells in a jelly-roll pan filled with some of the coarse salt (to balance the shells), divide the spinach fennel purée among them, and bake the oysters in a preheated 400°F. oven for 12 to 15 minutes, or until they are just cooked through. Top the oysters with the fried shallots, garnish them with the fennel sprigs, and arrange them on a platter filled with more of the coarse salt.
• To shuck oysters:
• Scrub the oysters thoroughly with a stiff brush under running cold water. Hold each oyster flat side up on a work surface with the hinged end away from you, insert an oyster knife between the shells at the hinged end, twisting the knife to pop open the shell, and slide the blade against the flat upper shell to cut the large muscle and free upper shell. If the shell crumbles and cannot be opened at the hinge, insert the knife between the shells at the curved end of the oyster, pry the shells open, and sever the large muscle. Break off and discard the upper shell and slide the knife under the oyster to release it from the bottom shell.

ALMOND CRUSTED SOFT-SHELL CRAB, WITH A FENNEL AND ARTICHOKE SALAD WITH ROASTED ALMOND PUREE

Steps:

• Peel the oranges, leaving no pith, and segment ("V" cut between the membranes). Cut the segments into a small dice. Reserve the juice for the vinaigrette.
• Peel the carrot and shave on a mandoline with the julienne attachment.
• Peel off the outer leaves of the artichoke. Peel the skin at the base. Cut the top of the artichoke where the leaves start. Remove the choke. Cut into 4 wedges. Juice half the lemon in a quart of water and add to a saucepot. Add the cleaned artichoke and simmer until tender. Refresh in cold water and reserve.
• Peel the fennel and shave on a mandolin. Hold in acidulated water (water to cover with the other half of the lemon squeezed into it) until ready to use.
• Heat oil to 350 degrees F.
• Trim the bottom flap, eyes, and lungs of the crabs with a pair of kitchen scissors. Reserve.
• Submerge the crabs in the Tempura Batter. Sprinkle the top with the almonds. Deep-fry until golden brown. Drain on paper towels and season with salt and pepper. Reserve.
• Add the salad to a mixing bowl. Season with salt and pepper and 1/2 of the vinaigrette. Arrange in the center of a plate. Arrange the crabs atop. Make 5 pools of the almond puree around the salad. Add the diced blood oranges to the remaining vinaigrette and drizzle around.
• Put the rice flour, salt, and pepper into a mixing bowl and form a well in the center. Add the egg yolk and water to the center of the bowl all at once. Whisk, starting from the center slowly moving outward, incorporating the dry ingredients. Stop mixing when just incorporated. Reserve until ready to use in a cold place.
• Preheat the oven to 325 degrees F.
• Toast the almonds on a cookie sheet until golden brown. Add the butter to a saucepot and cook over medium-high heat until golden brown. Remove from the heat and add the vinegar, juice, salt, pepper, and nuts. Reserve.
• Preheat the oven to 325 degrees F.
• Toast the almonds on a cookie sheet until golden brown. Add to a saucepot along with the chicken stock and simmer until the nuts are tender. Puree in a food processor until smooth. Season with salt, pepper, and olive oil. Pass through fine strainer. Put in a squirt bottle. Reserve warm until ready to use.

FENNEL PUREE

Steps:

• Trim the fennel bulbs of their stalks and bottom root. Halve the fennel lengthwise and slice each half into 1/4-inch thick slices. Peel the potato, halve, and thinly slice. Place the fennel, potatoes, garlic, chicken broth, and milk in a large, heavy pot over medium-high heat. If needed, add enough water to just cover the fennel. Bring the mixture to a simmer and continue cooking until the fennel and potatoes are soft, about 30 minutes.
• Drain the fennel mixture. Place the fennel mixture in a food processor and puree. If necessary, place half the mixture in the food processor, pulse to puree, and continue adding the fennel mixture until all the mixture fits in the processor. Continue processing until pureed. Add the mascarpone cheese, salt, and pepper. Mix to combine. Add the mint and process until just combined. Add more salt and pepper, to taste.
• Transfer the mixture to a serving dish. If the mixture is a little thin stir a few times and let rest for 5 minutes, then serve.

PAN-SEARED SCALLOPS WITH FENNEL PUREE

Steps:

• Sear scallops If necessary, remove the small, tough muscle (called the adductor) found on the side of the scallops (often the fishmonger will have removed it), then slice each scallop in half horizontally so that you have twelve pieces. Heat a large skillet over high heat. Season scallops on both sides with salt. When pan is hot, add enough oil to coat bottom of pan (about 1 tablespoon), and swirl to coat evenly. Working in batches to avoid crowding pan, add scallops and quickly jerk the pan to keep them from sticking. Sear until lightly golden, about 45 seconds; with an offset spatula, turn over and cook until opaque throughout, about 30 seconds more (be careful not to turn too soon or the scallops may tear). Transfer to a plate lined with paper towels and cover to keep warm (if necessary). Repeat with more oil and remaining scallops.
• Serve Heat fennel puree in a small saucepan over medium heat until warm. Spoon 1 tablespoon puree onto each of 12 small plates and top with a scallop slice. Garnish with fennel fronds, and serve.

BUTTERMILK BRAISED PORK SHOULDER WITH CARROT PURéE & SHAVED FENNEL, RADISH & CUCUMBER RECIPE - (4/5)

Steps:

• Preheat oven to 300 degrees. Season pork with 1 teaspoon salt. In a large, lidded dutch oven over medium heat, melt 3 tablespoons butter with 1 tablespoon oil. Place pork in pot and cook until pork is browned all over, about 3 minutes per side. Remove pork from pot and set aside. Add onion slices and garlic to pot and cook until soft and golden, 10 minutes. Deglaze pot with stock, scraping up brown bits from bottom. Add buttermilk and nutmeg, then return pork to pot. Bring to a simmer, then cover pot and transfer to oven. Braise until pork is cooked through and tender, about 2½ hours. Meanwhile, make salad: Combine fennel, radishes and cucumbers in a bowl. Season with ¾ teaspoon salt, remaining oil and lemon juice. Set aside at room temperature to macerate. Make carrot purée: In a small pot set over medium heat, bring minced onion, carrots and milk to a boil. Reduce heat to low and simmer gently until carrots are tender, about 15 minutes. Strain carrots, reserving cooking liquid. Carefully place hot carrots and half of cooking liquid in a blender and purée. Add remaining butter, maple syrup and a pinch of salt and purée until smooth. Transfer to a sauce pan and keep warm until ready to serve. When pork is ready, remove from oven. Set pork aside on a cutting board and let rest 5 minutes. Meanwhile, set Dutch oven over high heat and reduce braising liquid by half. (Buttermilk curds will have separated by this point.) Transfer half of braising liquid to blender and purée. To serve, divide carrot purée among four to six plates. Slice pork against the grain and set 1 or 2 slices atop carrot purée. Garnish with salad and drizzle pork with puréed braising liquid.

PARSNIP FENNEL PURéE

Steps:

• In a saucepan cover parsnips and fennel with salted water and boil, covered, 15 to 20 minutes, or until very tender. Drain vegetables well in a large sieve. In a food processor purée hot vegetables with butter and salt and pepper to taste.

BRAISED PORK SHOULDER WITH POTATO FENNEL PUREE

Steps:

• Chop enough reserved fennel fronds to measure 1 cup; set aside remaining fronds for garnish. Place chopped fronds in blender. Add olive oil, orange juice, orange peel, fennel seeds, and crushed red pepper; blend to paste, scraping down sides of jar occasionally. Sprinkle pork roast on all sides with 1 tablespoon salt and 1 1/2 teaspoons pepper. Spread fennel paste on all sides of pork to coat. Place pork on plate; chill uncovered overnight.
• Preheat oven to 325°F. Arrange pork, fat side up, in large roasting pan. Cover pan with foil. Roast pork 1 hour. Add broth to pan. Arrange potatoes and fennel wedges around pork. Cover pan again and roast until thermometer inserted into thickest part of pork registers 190°F to 200°F, about 2 1/2 hours longer.
• Using slotted spoon, transfer fennel wedges to processor; blend to almost-smooth puree. Transfer potatoes to large microwave-safe bowl; mash until smooth.
• Mix fennel puree and extra-virgin olive oil into potatoes. Season with salt and pepper.
• Spoon pan juices from roasting pan into small saucepan. Spoon off fat and reserve.
• Increase oven temperature to 375°F. Return pork to oven. Roast until top browns, about 20 minutes. Let rest 15 minutes. Meanwhile, rewarm vegetable puree in microwave; transfer puree to serving bowl. Rewarm pan juices; season to taste with salt and pepper.
• Slice pork and arrange on platter. Spoon some pan juices over. Garnish platter with fennel fronds. Serve pork with puree, passing pan juices.
• What to drink:
• With the pork, pour a Sangiovese. Try the smooth, medium-bodied Tenuta di Sesta 2007 Rosso di Montalcino (Italy, $17). The wine's fruit and mineral flavors can stand up to the meat.

BRAISED FENNEL WITH WHITE BEAN PURéE

Steps:

• Prepare the bean purée: Add the beans, 2 1/2 cups Parmesan broth, garlic, salt and white pepper to a small saucepan and bring to a boil. Reduce to an active simmer and cook 20 minutes, until there is only about 1/4 inch of broth covering the beans. Let cool slightly, then transfer to a blender and purée until smooth, creamy and spoonable. Set aside and cover to keep warm.
• Prepare the braised fennel: Slice the fennel in half lengthwise, and cut each half lengthwise into 3 equal wedges. Add 2 tablespoons olive oil and the butter to a large skillet over medium-high heat. When the butter is melted, add the fennel wedges in a single layer, cut-side down. Sear until golden brown, about 5 minutes. Flip and cook on the opposite cut side for 3 to 5 minutes. (If your fennel doesn't all fit in the pan, cook the remaining pieces with the shallots in the next step. Do not crowd the pan.) Transfer the cooked fennel to a plate.
• Add the remaining 1 tablespoon olive oil and cook the shallots on their flat side for 2 minutes. Flip and cook for another 2 to 3 minutes until they have a nice sear. Lower the heat if it starts to smoke.
• Return the fennel to the pan, season with kosher salt, sage and red-pepper flakes. Add 1 cup Parmesan broth, cover and reduce the heat to medium. Cook for 10 minutes, stirring once or twice and being sure to scrape the bottom of the pan, until the vegetables are just tender but cooked through. Remove from heat and stir in lemon juice.
• Divide the bean purée among shallow bowls, spreading it in an even layer, and season with another crack of white pepper. Top with braised vegetables and spoon the sauce over top. Garnish with tender fennel fronds and serve.

LACQUERED SQUAB W/ GINGERED CABBAGE AND FENNEL-PEAR PUREE

Steps:

• For the Sichuan pepper-salt:.
• In a small heavy-bottomed pot, slowly roast the salt and peppercorns over low-medium heat until very aromatic, about 20 minutes.
• Cool; grind in a spice grinder and sift through fine sieve and set aside.
• For the Fennel-Pear Purée:.
• Combine the fennel, pears, verjus, anise, sugar and salt in a heavy-bottom pot.
• Bring to a boil, reduce to a simmer, cover and cook until everything is very tender, about 30 minutes.
• Remove the star anise and purée in a high-speed blender until smooth.
• Adjust the seasoning and pass through a fine sieve and keep warm until ready to serve (should be about i cup of puree).
• For the Gingered Napa Cabbage.
• Chop the cabbage and radicchio into 1-inch dice.
• Heat 1 teaspoon olive oil in a medium skillet over low heat.
• Sauté the cabbage, spinach and radicchio separately until tender, about 5 to 6 minutes each.
• While the cabbage and radicchio are sautéing, use a mortar and pestle to reduce the ginger, garlic and scallions to a paste.
• Return all the sautéed greens to the pan.
• Add the ginger, garlic and scallion paste to the greens and cook until aromatic, about 1 to 2 minutes.
• Add the raisins, vinegar, salt and sugar. Remove from the stove and dress with sesame oil (should be about 2 cups of the cabbage mixture).
• For the Squab and assembly.
• One hour before cooking, season the squab on both sides with the Sichuan pepper-salt (use as much as you like--at least 1/2 teaspoon).
• Put the honey in a heavy-bottomed sauce pot and cook over medium heat for about 4 minutes until it becomes reduced and thick. Set aside.
• Grill the squabs, skin side down over high heat until golden brown and crispy, about 8 to 10 minutes.
• Turn; sear the other sides for 1 to 2 minutes and then rest the squab on a plate for 5 minutes (the squab will be medium-rare).
• Brush the skin sides with a thin coat of warm honey.
• Return it to the hot grill before serving to lightly caramelize the skin for 1 minute on each side.
• Carve the squabs, slicing the breast meat.
• On a serving platter, make a line of the hot fennel-pear purée from one end to the other. Arrange the gingered cabbage in the center and the carved squabs around it.
• Arrange the legs standing up against the cabbage.
• Sprinkle Sichuan pepper-salt on the sliced breast.
• Dust the plate with Chinese 5-spice powder.

YUKON GOLD AND FENNEL PUREE WITH ROSEMARY BUTTER

Steps:

• Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Combine fennel, onion, oil, and 1 teaspoon sea salt in large bowl; toss. Spread in single layer on prepared baking sheet; sprinkle with pepper. Roast until fennel and onion are very tender, about 1 hour 15 minutes. Cool slightly. Transfer fennel mixture to processor and puree until almost smooth.
• Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Cool slightly. Place in large bowl and mash with potato masher until smooth. Mix in fennel puree.
• Melt butter with rosemary and 1 teaspoon sea salt in small saucepan over medium heat. Stir butter mixture into fennel-potato puree. Mix in crème fraîche. Season to taste with more pepper and salt, if desired. DO AHEAD: Can be made 6 hours ahead. Transfer puree to large microwave-safe bowl. Cover with plastic wrap. Chill. Before serving, microwave on high until heated through, about 4 minutes.
• Sold at some supermarkets and at specialty foods stores.

SOUS VIDE ESCOLAR WITH SALSIFY PUREE, MARBLE POTATO, HEIRLOOM TOMATO AND FENNEL

Steps:

• For the salsify puree: Combine the cream, wine, salt, pepper, salsify, onions and potatoes in a saucepot. Wrap the thyme tightly in cheesecloth and add. Bring to a boil, and then reduce to a simmer and cook until the mixture is reduced by one-third and the vegetables are tender, 30 minutes. Remove from the heat and cool slightly. Carefully remove the thyme pouch and discard. Puree the mixture until smooth using an immersion blender. Strain through a fine mesh sieve. Adjust the seasoning with more salt and pepper, if needed.
• For the escolar: Meanwhile, if using the sous vide, heat water to 140 degrees F. Drizzle each portion of fish with olive oil and sprinkle with salt and pepper. Top each piece with 3 to 4 fresh tarragon leaves and place the fish into individual bags and vacuum seal. Cook the escolar pouches for 18 to 20 minutes. Remove from the bags and pat dry. Saute the fish in olive oil over high heat just long enough to lightly brown the outside.
• If not using the sous vide, saute the fish in some olive oil over medium heat, 3 to 4 minutes per side.
• For the vegetables: Saute the blanched potatoes until golden brown in a separate pan. Add the tomatoes and fennel and continue to saute until the tomatoes are warmed through but not cooked.
• To assemble, place a small pool of salsify puree in the center of a plate. Spoon a small pile of the vegetable mixture into the center of the puree. Rest the escolar atop the vegetables. Top with shaved truffles if available.

FENNEL PUREE

Steps:

• Cut off and discard upper stem portions of each head of fennel. Cut off and discard the bottom of each head. Cut each head in half and place each half cut side down on a flat surface. Slice each half into half-inch lengths. There should be about 5 cups. Put the fennel in a large saucepan.
• Peel the potatoes and cut them into 3/4-inch cubes. There should be about 2 cups. Put cubes into cold water to prevent discoloration. Drain potatoes and add them to fennel. Add water to cover and salt to taste.
• Bring to a boil and cook about 15 minutes or until fennel and potatoes are tender. Drain thoroughly. Puree, preferably in a food mill; a food processor can also be used. Then put mixture back into the saucepan. Add butter, salt, pepper, parsley and nutmeg and heat briefly, stirring until butter is melted.

FENNEL PUREE

Steps:

• Trim the fennel bulbs of their stalks and bottom root. Halve the fennel lengthwise and slice each half into 1/4-inch thick slices. Peel the potato, halve, and thinly slice. Place the fennel, potatoes, garlic, chicken broth, and milk in a large, heavy pot over medium-high heat. If needed, add enough water to just cover the fennel. Bring the mixture to a simmer and continue cooking until the fennel and potatoes are soft, about 30 minutes. Drain the fennel mixture. Place the fennel mixture in a food processor and puree. If necessary, place half the mixture in the food processor, pulse to puree, and continue adding the fennel mixture until all the mixture fits in the processor. Continue processing until pureed. Add the mascarpone cheese, salt, and pepper. Mix to combine. Add the mint and process until just combined. Add more salt and pepper, to taste. Transfer the mixture to a serving dish. If the mixture is a little thin stir a few times and let rest for 5 minutes, then serve.