Tuesday 17 January
Dora had a lot of fun with the bulb of fennel we brought home from Findlay Market, but we were uncertain what to do with it.
We’ve done this combo before, but this time, we thought we'd take some ideas from this recipe.
We added the onions to the sauté of fennel root, which made it sweeter. We patted the pork medallions with crushed fennel seed, as well as salt and white pepper, then fried them; removed and fried the shallot; and finally deglazed with wine. The broth and cream of the second recipe would have only made it whiter and more bland.
It was already pretty bland anyway, so next time we'll try chopping up a big handful of fennel fronds (if Dora leaves us any) and adding them to the sauce after the deglazing.
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