Serves 2–4 • 25 minutes with prep

Braised Fennel With Trout Roe, Miso and Meyer Lemon Beurre Blanc

Fennel Meyer Lemon Seafood

Citrus umami to sublime your senses.

Ingredients

  • Meyer Lemon

    1 lemon, cut in half

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  • Fennel Bulb

    1 whole bulb, cut vertically in half

  • Olive Oil

    2 tablespoons

  • Miso

    1 tablespoon

  • Trout Roe

    2 tablespoons

  • Butter

    1 tablespoon

  • White Wine

    1 splash

  • Chives

    To taste

Steps

1

Heat the olive oil

Heat the olive oil in a pan over medium-high heat.

2

Add the fennel

Place the fennel halves in the pan. Squeeze half the Meyer lemon over them and season with salt and pepper.

3

Caramelize the fennel

Cook the fennel until caramelized.

4

Make the beurre blanc

Remove the fennel using tongs. Add a splash of white wine to the pan and stir with a wooden spoon. Add the butter, juice from the remaining lemon half, and miso. Whisk over medium heat until the sauce reduces and thickens.

5

Garnish and serve

Pour the sauce over the fennel. Top with trout roe and chopped chives.