Sunday, August 24, 2008


Fennel Confit


The latest issue of Gourmet is themed Paris. One of the articles is about a restaurant named Le Baratin, owned by an Argentinean woman chef, Raquel Carena. I am enamored with Chef Carena's menu, one dish is photographed and includes the recipe. I rarely follow someone else's recipes, but this one just seemed perfect-and so it is.


Fenouil Confit Aux Amandes, Raisins Secs, et Safran


1 pound fresh fennel, sliced lengthwise

1/2 cup almonds (the recipes specifies Marcona if you can find them-I used what was in the pantry)

1/4 cup evo

10 cloved of garlic, finely chopped

1/4 cup raisins, I used golden because that's what was in the pantry

2 teaspoons of whole coriander seeds

zest and juice of one orange

pinch of saffron

chopped cilantro


Saute the fennel and garlic in the evo until crisp tender, about 5 minutes.


Add the zest, juice, raisins, saffron, and coriander, contiue to sautee two more minutes.


Serve at room temperature, stirring in the cilantro just before serving.

2 comments:

Carolyn said...

I had already clipped out that very same recipe, but haven't made it yet. Your description doesn't say much about how you liked it. Care to elaborate?

mickey said...

Hi Carolyn,
Thanks for visiting, the flavors of this dish are marvelous, I wouldn't change anything-it really is perfect-at first I thought maybe too much garlic perhaps, but all of the flavor nuances come alive-and there are quite alot counting saffron, garlic, orange, fennel and yet the sum total seems simple and quite elegant-definitely let me know what you think when you try the recipe.
Mickey