This is really two recipes in one – the braised fennel is one of our favourite side dishes, it’s so lovely alongside a roast or with some grilled fish, and if there’s any leftover you can mash it into a truly amazing bubble and squeak. It occurred to me one day that it might make a really good tart tatin if I put a bit of puff pastry on top, and it did.
It’s sweet and savoury all at once and makes a tasty lunch with some salad on the side. We always have a bottle of Ricard in the cupboard for when our French friends come calling, but you could use any other anis flavoured liqueur. Whether you just make the braised fennel or go for the tart tatin, you won’t be disappointed.
Serves 4
2 large fennel bulbs, rinsed clean
50g butter
1 tsp sugar
2 tbsp pastis
½ a chicken or vegetable stock cube
250ml freshly boiled water
Lemon juice
2 tablespoons chopped fennel fronds
Zest from 1 orange
Salt and pepper
1 package ready-rolled puff pastry
Trim off the tops of the fennel bulbs, chopping up the herby fronds and setting them aside for later. Cut each bulb into quarters and then cut each quarter in half, giving you eight wedges of fennel from each bulb.
Melt the butter in a large oven safe frying pan (see notes), over medium-high heat and place the fennel pieces in the pan in a single layer. Reduce the heat to medium and cook the fennel pieces, without moving them, for at 2-3 minutes.
Sprinkle over the sugar and good pinch of salt. Check to see if the fennel is caramelising, leave for a little longer if they’re still pale. Once browned turn the fennel pieces over and brown the other side.
When both sides of the fennel are nicely browned, add the pastis to the pan (I don’t always measure it, I tend to just add a good slosh). Increase the heat to medium high and bubble away until the pastis has reduced to almost nothing, then crumble over the stock cube and pour in the hot water.
Bring to a boil, then pop a lid on the pan, turn down to a low heat and simmer for 15 minutes. If you’re making the tart tatin preheat your oven to 200c/390F.
After 15 minutes remove the lid and increase the heat slight to help the stock cook down into a sticky glaze. Squeeze over the juice of half a lemon, season with salt and pepper if needed. If you’re just making the braised fennel sprinkle over the fennel fronds and some orange zest and serve.
For the tart tatin remove the pan from the heat, make sure the fennel is arranged nicely in the pan, then tuck the sheet of puff pastry over the top of the fennel, carefully pushing the edges of the pastry in around the edges of the pan. Make a quick slit in the top with a sharp knife to allow steam to escape.
Bake in the oven for 20-25 minutes or until the pastry is crisp and golden. Remove from the oven and allow to cool slightly. Put a large plate on top of the pan and quickly turn it over. Carefully lift the pan up and your tart tatin should be sitting neatly on the plate.
Sprinkle over the remaining fennel fronds and some fresh orange zest and serve. It’s good hot or at room temperature.
