So after the crappy crappy basil butter picture I posted yesterday, L took today’s picture again! Yay! Today’s dinner was Tuscan sausages, pommes duchesse and fried fennel. Now usually I make fennel baked, in a casserole, but I figured I’d change it up a little today. (That and I didn’t have all the ingredients for the casserole.)
So I figured I’d make the fried fennel from the Silver Spoon.
Fried fennel (recipe for 2)
- 1 fennel
- 1 egg (you don’t need the whole egg, 1 is enough for up to 4 fennels)
- 10 grams of parmesan
- 10 grams of butter
- salt
- pepper
Boil the fennel for 45 minutes in salted water. Slice the fennel into thin disks and dry them. Beat the egg with a little salt. Put the parmesan in a shallow dish. Take the fennel slices through the egg, then dip it in the parmesan. Melt the butter in a non-stick pan. Fry the fennel on both sides until they’re brown and serve them warm.
So I didn’t completely follow the recipe. First off, I didn’t use butter, but olive oil (didn’t pay attention I guess). Second, the whole slicing the fennel into nice disks is all good and fine in theory, but fennel is a bunch of leaves close together. Once they’ve been boiled, there’s only 2 slices that stay together and the rest falls apart. Third, I used old Dutch cheese (old Amsterdam) instead of parmesan.
Using olive oil instead of butter will alter the taste a little, but I like olive oil. Also I didn’t use that much, as I don’t like it when it gets too greasy. I might try it with butter some other time though and will tell you what happened.
I didn’t let the fact that the disks fell apart stop me. Why wouldn’t strips of fried, cheesy fennel taste any less than disks? And Old Amsterdam is a very very nice cheese. Again, I might try following the original recipe some time and will post the results. I’m sure it will taste a little different, but I bet this was just as tasty!
All in all, despite the alterations, the dish was awesome. I’ll surely make it again in one way or another!
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