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Tuesday, July 23, 2013

Oven Baked Whiting with Fennel Fondue

We bought this fish for the 1st time and wanted to see if it’s worth keeping it on our sights. The price was a reasonable one and the fish proved to be a quite tasty one, so we will be cooking it again for sure.

When trying new types of fish, I tend not to overdo it, just keep cooking to a minimum, so I can really taste the meat, in a very natural form, without overshadowing it with too many flavors.

So I just cleaned the fish (we had 2 whiting fish, about 250 grams each), drizzled it with some olive oil, sprinkled with salt and pepper and I popped in a hot oven, in a tray with some oven proof paper, for around 10 minutes. For the fennel, I used 1 onion, 1 fennel (reserve the leaves for garnishing), 3-4 cloves of garlic, 200 ml of dry white wine, in this case a 2010 Chenin Blanc form South Africa, some lemongrass, 75 grams of butter, salt, red pepper, sugar, lemon, cream (optional).

Start of by melting the butter and cooking the sliced onion, fennel, and garlic on high heat for 2 minutes, then turn the stove down to a minimum, add the sugar, lemon grass, salt and pepper and cook for another 3-4 minutes. Add the wine, and let it reduce. After that you can add some cream and mix for another minute, but I preferred to do this without it. Plate the fish and the fennel, sprinkle generously with lemon juice and fennel leaves.


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