Sunday, February 20, 2011

Fennel-stuffed Cod with Fennel Grapefruit Salad - Adapted from Taste of Home

For those of you who like fennel, here is your meal. We like it both cooked in things and thinly sliced in salads. We use a mandolin to shave the bulb.Its mild anise flavor is different and refreshing. Start by making the sauce for the fish; it should be refrigerated for a couple hours before serving. Mix 1C plain yogurt, 1t fresh lemon juice and 1/4C of the chopped fronds. For the stuffing saute a small diced onion, and 1/2C thinly sliced fresh fennel in a pan with 2T butter. Add 1/2C chicken stock and 1 beaten egg. Salt and pepper to taste. Place 1/2 of the cod in a buttered baking dish and pile the stuffing on top. Cover with the other half of the cod. Bake in a 350 degree oven for 30-45 min, until the fish is firm and flakey. For the salad, make a dressing by whisking together 1/3C olive oil, 3T orange juice and 1t honey. Toss with 1/2 grapefruit, sectioned, one small sliced onion and 1C shaved fennel. Serve the sauce on the side. We had a chilled, barrel aged Chardonnay with the meal.

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