For the Braised Fennel
- 4 Fennel Bulb
- 150ml White wine
- 2 tsp Sugar
- 1 tbsp of Olive Oil
- 400ml Chicken stock
- 100ml Pernod
For the Aioli
- 1 Egg yolk
- 1 small clove of garlic, crushed
- Pinch of salt
- ½ Lemon juice and zest
- 60ml Extra Virgin Olive Oil
- 60ml Sunflower Oil
For the Hake
- 4x 220g Fillets of Hake, Skin on
- 1 Tbsp Olive Oil
- 200g Good Quality Salami, or Chorizo, (a favourite is Morteau Sausage)
- Bunch of chopped parsley
- ½ a lemon
- Salt and pepper
1. The first step is to prepare the fennel. This is done by cutting the top and bottom off the bulb and reserving the fennel herbs (these will be great for garnishing the dish). Cut each bulb into 4 wedges and remove the hard white core. Place a wide-based pan over a medium to low heat. Add a splash of oil and a knob of butter. Once the butter is foaming, add the fennel to the pan, and sauté for two minutes without browning.
2. Next, deglaze the pan with the white wine and add your chicken stock, sugar, and the Pernod. Cover with a lid and cook slowly until tender.
3. In a bowl, add the egg yoke, garlic, salt and lemon juice, plus the zest. Whisk until smooth. Next, slowly add the oils, drop by drop, whilst whisking.
4. Place a pan on a medium to high heat, add a splash of oil, and dust the hake fillets with salt. Place the hake skin side down on the pan and cook on a medium heat for 5 minutes until the skin is golden and crisp. Flip the fillet over and cook for another minute. Remove to one side to rest.
5. Keep the pan hot and add the salami. Sauté until golden and add the fennel along with the stock and bring to a simmer. Splash in some lemon juice and a handful of fresh parsley.
6. Place the fennel around the plate along with some of the sauce. Place drops of aioli randomly and sit the hake on top with the skin facing up. To finish, garnish with the fennel herbs – and enjoy.
Our Gastro Express class with our Head Teaching Chef Jack O’Keeffe features his own recipes. The class is designed to be an injection of great kitchen ideas for friends and family. For this recipe and more, come along to our class.