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Indigenous Spice Broth with Braised Fennel-Simmered Snapper


By: Admin
Region: Indian
Dish: Non Vegetarian - Others
Servings: 4


Ingredients


-100ml extra virgin olive oil
-2 fennel, cut into sixths
-200ml fish stock
-1/4 cup (60ml) white wine
-2 x 500g whole snapper, cleaned
-Ice plant sprigs and purslane sprigs (edible succulents – substitute watercress and flat-leaf parsley), to serve

Native spiced broth

-2 tbs extra virgin olive oil
-4 garlic cloves, thinly sliced
-2 onions, chopped
-2 tsp curry powder
-1/2 tsp loosely packed saffron threads
-3 tsp fennel seeds
-2 tsp pepperberries (Australian native pepper – substitute black pepper)
-2 tsp yellow mustard seeds
-1.2L fish stock
-1 cup (10g) bonito flakes (from Asian food shops)
-1/4 cup (60ml) pure (thin) cream
-6 fresh lemon myrtle leaves (optional)
-Juice of 1/2 lemon, plus extra lemon wedges to serve

Directions


- To make the spiced broth, heat oil and cook garlic and onion for 8 minutes until softened. Add curry powder, saffron, fennel, pepperberries, and mustard seeds, cook for 1 minute. Pour in stock and bonito, simmer covered for 2 hours. Stir in cream, lemon myrtle (optional), and lemon juice. Stand for 2 minutes, strain, and keep warm until ready to use.

- Heat the oven to 200°C. Grease a baking tray and cover it with parchment paper.

- While preparing, create the braised fennel by heating 1/4 cup (60ml) oil in a large, deep frypan on high heat. Cook the fennel in two batches for 2-3 minutes per side until it turns dark golden. Return all the fennel to the pan, add stock and wine, and bring it to a simmer. Lower the heat, cover, and cook for 20 minutes, turning the fennel halfway, until it becomes tender.

- To prepare the snapper, heat the remaining 2 tablespoons of oil in a large non-stick frypan over high heat. Season the snapper with 1/2 teaspoon of salt flakes, and if necessary, cook in batches for 2 minutes on each side until it turns golden (use baking paper to prevent sticking). Transfer the snapper to the prepared tray and roast for 8-10 minutes or until it is just cooked through.

- Pour the hot broth into a large, shallow serving dish, then place the drained fennel and snapper on top. Sprinkle ice plant and purslane over the dish and serve with lemon wedges.

Done

Kiran Sathaye    Bismil ki Mehfil

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