Fennel relish
A crunchy, zesty way to use fennel that goes really well with fish.
| Fennel relish | |
|---|---|
 |
| Fennel bulbs | |
| Servings: | Serves 4 as a side-dish |
| Calories per serving: | 18 |
| Ready in: | 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 12th April 2013 |
|
Best recipe reviewWhere to buy fennel with leaves 4.2/5 Everywhere sells them trimmed, annoying. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 fennel bulb with a some of the green leaves if possible
- 2 tablespoons lemon juice
- sea salt and freshly ground black pepper
- 2.5 tablespoons extra virgin olive oil
Method
- Cut the fennel bulb in quarters from the top.
- Cut the base off and slice thinly. A mandoline is excellent for this.
- Toss in lemon juice, olive oil and seasoning
Serving suggestions
Chill for 15 minutes before serving if possible (This goes really well with 7 spice salmon steaks)
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