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Fennel Carpaccio

message posted 08-Oct-06 19:46:05
serves 4

2 heads of fennel
120 ml olive oil
1/2 lemon zest and juice
5 ml (1tsp) coriander seeds, crushed
1 garlic clove peeled and crushed
2 sprigs thyme, bruised
2 sprigs rosemary, bruised
15 ml (1tsp) chopped fennel fronds or dill


Trim the fennel and slice bulb crosswise into wafer thin slices or use mandolin
Combine oil, lemon zest and juice, garlic, pinch of sugar, coriander seeds, thyme, rosemary, salt and pepper.
Pour over fennel and toss well to coat evenly. Leave to marinate at room temp for about an hour.
Drain fennel, reserve juice
Plate fennel, top with some fresh rocket and drizzle marinate over.
Shave some parmesan ontop and serve with walnut or olive bread.

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