Braised fennel with Pernod butter and trout roe from Prune (page 302) by Gabrielle Hamilton

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • L.Nightshade on October 11, 2015

    Well, this was quite nice. It certainly plates attractively, with the bright roe on top of the pale green bulbs. And, if you like fennel and Pernod (I do), it was delicious. I wouldn’t hesitate for a moment to serve this at a dinner party. Preheat the oven to 350º, which is not mentioned in the instructions. Photo here: http://www.chowhound.com/post/october-2015-cotm-prune-gabrielle-hamilton-brunch-lunch-1025639?commentId=9743192

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