Seared Fennel with Lemon Zest, Dill, Aleppo Pepper, and Chevre
Modified from Plenty by Yotam Ottolenghi.- Ingredients:
- 4 small fennel bulbs
- 3 1/2 Tbsp. unsalted butter
- 3 Tbsp. olive oil
- Coarse sea salt and black pepper
- 1/2-1 tsp. Aleppo pepper
- 3/4 cup roughly chopped dill (leaves and stalks)
- Grated zest of one lemon
- 5 oz. young and creamy goat cheese
Start by preparing the fennel bulbs. First, cut off the leafy fronds. Next, slice off the end of the root and remove the tough outer layers, making sure the base still holds everything together. Cut each bulb lengthwise into 1/2 in. thick slices.
Melt butter and olive oil in a large frying pan over high heat. When the butter starts to foam, add a layer of sliced fennel. Do not overcrowd the pan and don’t turn the fennel over or stir it around in the pan until one side has become light golden, which will take a few minutes. Using tongs, turn the slices over and cook for another few minutes. Remove from the pan, add a bit more olive oil and butter if needed and repeat the process with the remaining raw fennel.
To serve, toss the fennel in a bowl with the salt, pepper, Aleppo pepper, dill and lemon zest. Taste and adjust seasoning. Arrange on a serving plate, and top with chunks of goat cheese.
Serves 4.