Name: Drunken fennel
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 2 baby fennel bulbs; 1 lemon, juice only; 1 tbsp olive oil; 1-2 tbsp ouzo, or to taste; 1 tbsp coarsely chopped flat-leaf parsley; 200 gm sashimi-grade hiramasa kingfish fillet; To serve: finely chopped chive flowers and 1 tbsp salmon or ocean trout roe (optional)

Drunken fennel

Australian Gourmet Traveller recipe for drunken fennel by Hugh Wennerbom and Mary Ellen Hudson.

Hiramasa kingfish can be replaced with gill-bled wild silver trevally, bonito or tuna. You could omit the fish and dress the salad with shaved Grana Padano.

Ingredients

2 baby fennel bulbs

1 lemon, juice only

1 tbsp olive oil

1-2 tbsp ouzo, or to taste

1 tbsp coarsely chopped flat-leaf parsley

200 gm sashimi-grade hiramasa kingfish fillet

To serve: finely chopped chive flowers and 1 tbsp salmon or ocean trout roe (optional)

Method

Main

1.Shave fennel bulbs on a mandolin into a bowl. Dress fennel with lemon juice, oil and ouzo. Add parsley, season to taste, transfer to a plate. Thinly slice kingfish across the grain, toss and dress in a bowl with chive flowers and salmon or ocean trout roe, if desired. Arrange on top of fennel, serve immediately.