- 200 gm coarse fresh sourdough breadcrumbs
- 50 gm clarified butter, melted (see note)
- 1/3 cup flat-leaf parsley, finely chopped (firmly packed)
- 1 tbsp thyme leaves
- Finely grated rind of 2 lemons
- 3 fennel bulbs, cut into 6 wedges
- 100 gm butter
- 1Preheat oven to 170C. Combine breadcrumbs and clarified butter in a bowl, season to taste, scatter mixture on an oven tray and bake, stirring occasionally, until lightly toasted (5-10 minutes). Add parsley, thyme and lemon rind and set aside.
- 2Place fennel in a saucepan large enough to fit fennel snugly in a single layer, dot with butter, add 1 litre water, cover closely with baking paper, cook over medium heat until tender (10-15 minutes). Remove fennel (reserve 150ml cooking liquid), transfer to a 1.5-litre baking dish. Pour reserved liquid over fennel, season to taste, scatter with breadcrumb mixture, bake until golden (20-30 minutes). Serve hot.
Note You'll need about 75gm butter to yield 50gm clarified butter. This recipe is from the July 2010 issue of Australian Gourmet Traveller.
Drink Suggestion: Lightly floral and nutty chardonnay from southern Burgundy. Drink suggestion by Marty McCaig and Frederic Blevin
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