Fennel herb (Foeniculum vulgar)
Fennel Herb is the leafy part of the Fennel plant and has many uses.The bulb section is used more as a vegetable and the seeds are used as the Fennel Spice.
This herb looks similar to dill and is very aromatic and it’s flavours are similar to those of anise. It’s flavour has a fresh undertone making Fennel a very popular herb to us in many hot and cold dishes.
It has many medical benefits such as bone health qualities with its vitamin and mineral. It can also help lowering blood pressure with its potassium and calcium properties.
It even supports heart health with the potassium, vitamin C, Vitamin B-6, Folate and with the significant amounts of fibre present.
The Fennel leaves are used in a wide variety of dishes from various different cultures. These include dishes from India, Thailand, Italy and some middle eastern countries.
They can add great flavour to a vegetable dish and soups They and are also used with eggs dishes, such as omelettes, and also go well with fish.
Personally, I like to make a simple pan fry using butter and salmon fillets with the Fennel leaves and serve with some fresh vegetables.
For the vegetables I like to use some fresh new potatoes and then make a stir fry with the vegetables.
So to get started you need to put your new potatoes in the steamer and once the water has boiled, cook on a medium to low heat.
Serves 4 people
4 x salmon fillets
50 grams of butter
1 tablespoon dried Fennel Herb
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 x large carrot cut into match stick slices
10 x baby sweet corns
10 x asparagus stems cut into 3 equal parts
1 x large onion sliced
4 x large cloves of garlic chopped fine
5 x table spoons extra virgin olive oil
2 x table spoons soya sauce
1 x teaspoon black pepper
1/4 x teaspoon sea salt
Rub the salmon with the salt, pepper and the dried Fennel leaf. Heat a large frying pan and add the butter. Once this is melted and bubbling, add the salmon skin side down and cook on a medium heat for 10 minutes.
Then let it rest for 1 minute and plate.
Whilst the salmon is cooking get a wok or a large frying pan and heat on high. Then add the extra virgin olive oil and wait until hot. Now add the carrots and the baby sweet corn, tossing regularly, and cook for 3 minutes. Now add the onion and asparagus and mix in. Cook for a further 3 minutes and keep tossing so as to cook evenly with out burning. Add the garlic and cook for a further 2 minutes then add the salt, pepper and the soya sauce and cook for another 1 minute.
Now it is ready to plate with salmon and then add your new potatoes.