Chef's Recipes

Drunken fennel

Australian Gourmet Traveller recipe for drunken fennel by Hugh Wennerbom and Mary Ellen Hudson.

By Hugh Wennerbom & Mary Ellen Hudson
  • 10 mins preparation
  • Serves 8
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Drunken fennel
Hiramasa kingfish can be replaced with gill-bled wild silver trevally, bonito or tuna. You could omit the fish and dress the salad with shaved Grana Padano.


  • 2 baby fennel bulbs
  • 1 lemon, juice only
  • 1 tbsp olive oil
  • 1-2 tbsp ouzo, or to taste
  • 1 tbsp coarsely chopped flat-leaf parsley
  • 200 gm sashimi-grade hiramasa kingfish fillet
  • To serve: finely chopped chive flowers and 1 tbsp salmon or ocean trout roe (optional)


  • 1
    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 chive flowers and salmon or ocean trout roe, if desired. Arrange on top of fennel, serve immediately.


Drink Suggestion: The lemony cut of a young Portuguese white such as a Vinho Verde. Drink suggestion by Max Allen

  • Author: Hugh Wennerbom & Mary Ellen Hudson