Fennel, chile & orange sauce from Gjelina: Cooking from Venice, California (page 256) by Travis Lett

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okcook on January 06, 2020

    Delicious. Served at room temperature as a side to grilled lamb chops. I sautéed the fennel for three minutes tossing and salting. It sat on the countertop for about four hours before dinner. This is going in my summer side rotation. Very easy to make I might add.

  • L.Nightshade on May 19, 2017

    This recipe contains what I consider to be a pretty major editing error. In the recipe all of the ingredients (toasted fennel seeds, white wine vinegar, fresh orange juice and zest, sugar, olive oil, chopped fennel, and chiles) are simply stirred together. The headnote however, states “fresh fennel bulb is lightly sautéed before going into a white vinegar-orange brine.” I went back and forth but finally opted not to sauté the fennel, as I prefer fresh things on oysters. Plus easier. This was a tangy and refreshing sauce for our shigokus and kumamotos. There’s a lot going on in the sauce, which may slightly overpower the delicate oyster, but I enjoyed it quite a bit. It would be a nice dressing for another fish also, perhaps a crudo, or maybe even on a fish taco.

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