Fennel Compote Recipes

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FENNEL COMPOTE



Fennel compote image

Fennel goes well not just with fish but also pork and poultry, and this soft and juicy side makes a great accompaniment to a Sunday roast

Provided by Tom Kerridge

Categories     Side dish

Time 1h25m

Number Of Ingredients 6

100g butter
4 large fennel bulbs , thinly sliced
1 onion , thinly sliced
vegetable oil , for frying
75g smoked bacon , chopped
½ small pack parsley , chopped

Steps:

  • Heat half the butter in a widebased saucepan until foaming. Add the fennel and onion, and sweat over a low-medium heat for about 1 hr, adding little slices of butter if needed.
  • After 1 hr, increase the heat and keep on cooking down for another 10 mins, stirring occasionally, until caramelised and jammy, and beginning to brown.
  • Put the remaining butter in a separate pan with a splash of vegetable oil and fry the bacon until crisp. Add to the fennel compote along with the parsley, and season to taste. Will keep for 3 days in an airtight container.

Nutrition Facts : Calories 212 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium

SWORDFISH WITH FENNEL-SAFFRON COMPOTE



Swordfish with Fennel-Saffron Compote image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

1/3 cup pine nuts
1/3 cup extra-virgin olive oil
1 medium onion, halved and sliced
1 fennel bulb, cored and sliced
3 cloves garlic, peeled and smashed
2 large strips lemon peel
1 1/4 teaspoons kosher salt, plus additional for seasoning
1 teaspoon fennel seeds
Pinch saffron threads
Freshly ground black pepper
1/2 cup golden raisins
3 tablespoons chopped fresh flat-leaf parsley
4 (8-ounce) swordfish steaks (about 1-inch thick)
Extra-virgin olive oil, for brushing
1/8 teaspoon cayenne pepper
Kosher salt
1 large ripe yellow or red tomato
Freshly ground black pepper
Lemon wedges, for serving

Steps:

  • Prepare an outdoor grill with a high fire.
  • For the compote: Toast the pine nuts in the olive oil in a skillet over high heat, swirling the pan, until the nuts are golden, about 3 minutes. Transfer the nuts to a dish with a slotted spoon and set aside, leaving the oil behind in the pan. Add the onion, fennel, garlic, lemon peel, 1 1¿4 teaspoons salt, fennel seeds, saffron, and black pepper to taste and cook until the onion and fennel are slightly wilted, about 2 minutes. Add the raisins and cook, stirring occasionally, until the mixture browns and softens, about 5 minutes. Stir in 1¿4 cup water, pine nuts, and parsley. Cook, stirring occasionally, until liquid reduces and compote thickens, about 1 minute more. Set aside.
  • For the fish: Brush fish with oil and sprinkle with the cayenne and salt to taste. Lay the fish on the grill and leave it until you can see distinct grill marks and can lift the fish without its sticking, about 2 minutes. (Test by gently lifting a corner; if it sticks, cook a bit longer.) When it lifts cleanly, rotate about 45 degrees from the original position (don't turn it over). Cook about another 2 minutes, until grill marks appear. Flip the fish and repeat this process for marking the fish on the other side, another 3 to 4 minutes.
  • Cut the tomato into thick slices, season with salt and black pepper to taste, and divide among 4 plates. Place the fish on top of the tomato slices, spoon some compote over, and finish with a wedge of lemon.

FENNEL COMPOTE



FENNEL COMPOTE image

Categories     Condiment/Spread     Vegetable     Braise     Dinner     Winter     Healthy

Yield 4 servings

Number Of Ingredients 10

1/4 cup good olive oil
1 bulb fennel (or 2 smaller ones), trimmed and chopped
Salt and pepper
1 teaspoon thyme leaves
1 tablespoon minced garlic
6 plum tomatoes, chopped (canned are fine, but drain excess liquid)
1/2 cup big, plump olives, green or black or a combination, preferably unpitted
1/4 cup capers, optional
4 servings cooked fish, optional
1/2 cup chopped parsley leaves, for garnish

Steps:

  • Put the oil in a skillet over medium heat. Add the fennel and some salt and pepper, and without browning (adjust the heat as necessary), cook it down, stirring occasionally, until it's quite soft,about 20 minutes. Add the thyme and garlic, and cook 1 minute, stirring. Add the tomatoes, olives and capers, raise the heat a bit, and cook until the mixture is saucy, about 15 minutes. Serve as a side dish or top with a portion of cooked fish. Garnish with parsley.

FIG AND FENNEL CAPONATA



Fig and Fennel Caponata image

Provided by Ina Garten

Categories     appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 15

3 tablespoons good olive oil
1 1/2 cups (1/2-inch-diced) red onion
2 cups (1/2-inch-diced) fennel (1 large)
3 garlic cloves, thinly sliced
1/3 cup good sherry vinegar
1 cup canned crushed tomatoes in puree, such as Redpack
8 dried Calimyrna figs, stems removed and 1/4-inch-diced
2 1/2 tablespoons light brown sugar, lightly packed
2 tablespoons drained capers
1/2 cup green olives, pitted and coarsely chopped, such as Cerignola
1 teaspoon grated orange zest
Kosher salt and freshly ground black pepper
1/3 cup freshly squeezed orange juice
3 tablespoons chopped flat-leaf parsley
Grilled bread for serving

Steps:

  • Heat the olive oil over medium heat in a 10-inch saute pan. Add the onions and fennel and saute for 7 to 8 minutes, stirring occasionally, until softened. Add the garlic and cook for one more minute. Stir in the vinegar, tomatoes, figs, and brown sugar, stirring to coat everything with the tomatoes. Stir in the capers, olives, orange zest, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Bring to a boil, then lower the heat and simmer for 8 to 10 minutes, until thickened. Stir in the orange juice and parsley. Taste for seasonings; the caponata should be very highly seasoned. Serve the caponata warm or at room temperature with slices of grilled bread.

FENNEL COMPOTE WITH TOMATOES, OLIVES AND FISH (OR NOT)



Fennel Compote With Tomatoes, Olives and Fish (or Not) image

Provided by Mark Bittman

Categories     easy, sauces and gravies, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/4 cup good olive oil
1 bulb fennel (or 2 smaller ones), trimmed and chopped
Salt and pepper
1 teaspoon thyme leaves
1 tablespoon minced garlic
6 plum tomatoes, chopped (canned are fine, but drain excess liquid)
1/2 cup big, plump olives, green or black or a combination, preferably unpitted
1/4 cup capers, optional
4 servings cooked fish, optional
1/2 cup chopped parsley leaves, for garnish

Steps:

  • Put the oil in a skillet over medium heat. Add the fennel and some salt and pepper, and without browning (adjust the heat as necessary), cook it down, stirring occasionally, until it's quite soft, about 20 minutes. Add the thyme and garlic, and cook 1 minute, stirring.
  • Add the tomatoes, olives and capers, raise the heat a bit, and cook until the mixture is saucy, about 15 minutes. Serve as a side dish or top with a portion of cooked fish. Garnish with parsley.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 425 milligrams, Sugar 5 grams

SAUTEED SCALLOPS WITH FENNEL COMPOTE IN CURRY SAUCE



Sauteed Scallops with Fennel Compote in Curry Sauce image

Categories     Shellfish     Sauté     Scallop     Curry     Fennel     Fall     Bon Appétit

Yield Serves 6 as an appetizer

Number Of Ingredients 16

For compote
3 tablespoons butter
3 fennel bulbs, trimmed, thinly sliced
1 cup chicken stock or canned low-salt broth
3 tablespoons sugar
3 tablespoons fresh lemon juice
For sauce
1 1/2-cups bottled clam juice
1/4 cup dry white wine
2 large mushrooms, sliced
1 large shallot, sliced
2 tablespoons dry vermouth
1 teaspoon curry powder
1/4 cup whipping cream
7 tablespoons butter
24 sea scallops

Steps:

  • Make compote:
  • Melt butter in large skillet over medium heat. Add fennel; sauté until tender, about 12 minutes. Add stock, sugar and lemon. Simmer until fennel is very tender and mixture is thick, stirring often, about 20 minutes. (Can be made 1 day ahead; chill.)
  • Make sauce:
  • Boil first 6 ingredients in medium saucepan until liquid is reduced to 3/4 cup, about 20 minutes. Add cream; boil until liquid is reduced to 3/4 cup, about 5 minutes. Strain sauce into small saucepan. Bring to simmer. Remove from heat. Gradually add 5 tablespoons butter, whisking just until melted. Season with salt and pepper.
  • Melt remaining 2 tablespoon butter in heavy large skillet over high heat. Season scallops with salt and pepper. Add to skillet and sauté until cooked through, about 3 minutes per side.
  • Rewarm fennel. Divide among 6 plates. Surround with scallops. Spoon sauce around scallops.

FENNEL AND ORANGE COMPOTE WITH PAN-ROASTED PORK



Fennel And Orange Compote With Pan-Roasted Pork image

Provided by Mark Bittman

Categories     dinner, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

4 boneless pork chops, 1 to 1 1/2 pounds
Salt and freshly ground black pepper to taste
4 tablespoons extra virgin olive oil
Juice of one lemon
1 bulb fennel, one pound or more
2 navel oranges, peeled
1 medium onion, peeled
1 tablespoon fresh rosemary, or 1 teaspoon dried
1 1/2 cups orange juice

Steps:

  • Sprinkle pork chops with salt and pepper, and marinate them on a plate with 2 tablespoons of the olive oil and the lemon juice. Heat oven to 500 degrees.
  • Trim fennel, reserving some of the dill-like fronds. Cut the fennel, oranges and onion into 1/8- to 1/4-inch slices.
  • Place remaining olive oil in an 8-inch skillet or saucepan that is at least 4 inches deep. Place half the fennel in the skillet, then top with half the orange, the onion and the rosemary. Sprinkle with salt and pepper, then top with the remaining fennel and orange. Pour in the juice, and add more salt and pepper.
  • Bring to a boil on top of the stove, and cook over fairly lively heat, pressing the solids down into the liquid from time to time. When the mixture is no longer swimming in juice but not yet dry, it is done. Hold it at minimum heat while you finish the pork chops.
  • Just before you judge the compote to be done, heat an ovenproof skillet over high heat for 3 or 4 minutes. Add the pork chops with their marinade, and immediately transfer the skillet to the oven (if you have a powerful vent, you can pan-grill the chops on top of the stove). Roast 2 minutes, then turn and roast 2 to 3 minutes more, or until the chops are done.
  • Serve chops on a bed of the compote. Mince the reserved fennel fronds, and use as a garnish.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 17 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 652 milligrams, Sugar 12 grams, TransFat 0 grams

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