Serves: 6
6 ea Lemons
1/2 ea Fresh Fennel Bulb, split and thinly sliced
1 Cup Water
2/3 Cup Granulated Sugar
5 Tbsp Canola Oil
2 ea Shallots, thinly sliced
1 tsp Kosher Salt
2 Tbsp Parsley freshly chopped
2/3 Cup Champagne
1 tsp Chervil freshly chopped
1 tsp Chive freshly chopped
Procedure:
1. Wash the lemons well and cut the top and bottom off, squaring each end. Stand the lemons up on one of the squared ends and using a sharp paring knife, cut off the rind and pith (white bitter part between the skin and flesh of the lemon), being careful not to cut too deeply into the lemon.
2. Over a medium sized stainless bowl, use the paring knife to divide the lemons into segments by slicing on each side of the separating membrane. Catch all of the lemon juice in the bowl. Add the thinly sliced fennel to the lemon segments and gently toss. Set aside.
3. Bring the water to a boil in a small saucepan and then whisk in sugar. Once the sugar is fully dissolved, bring back to the boil. Remove the pan from the heat and pour the boiling hot syrup over the lemon fennel mixture. Stir once gently and allow to cool at room temperature.
4. While the lemon fennel relish is cooling, warm a medium sized saucepan over medium heat.
5. Add the oil and shallots, season with salt and cook for 3 minutes until the shallots are translucent.
6. Add the Champagne and simmer until the liquid is nearly evaporated, being careful not to boil dry.
7. Using a rubber spatula, combine the shallot mixture into lemon fennel relish, add the chopped parsley, chervil, and chive and fold gently until well combined. Set aside for service
Recipe Type: Authentic1/2 ea Fresh Fennel Bulb, split and thinly sliced
1 Cup Water
2/3 Cup Granulated Sugar
5 Tbsp Canola Oil
2 ea Shallots, thinly sliced
1 tsp Kosher Salt
2 Tbsp Parsley freshly chopped
2/3 Cup Champagne
1 tsp Chervil freshly chopped
1 tsp Chive freshly chopped
Procedure:
1. Wash the lemons well and cut the top and bottom off, squaring each end. Stand the lemons up on one of the squared ends and using a sharp paring knife, cut off the rind and pith (white bitter part between the skin and flesh of the lemon), being careful not to cut too deeply into the lemon.
2. Over a medium sized stainless bowl, use the paring knife to divide the lemons into segments by slicing on each side of the separating membrane. Catch all of the lemon juice in the bowl. Add the thinly sliced fennel to the lemon segments and gently toss. Set aside.
3. Bring the water to a boil in a small saucepan and then whisk in sugar. Once the sugar is fully dissolved, bring back to the boil. Remove the pan from the heat and pour the boiling hot syrup over the lemon fennel mixture. Stir once gently and allow to cool at room temperature.
4. While the lemon fennel relish is cooling, warm a medium sized saucepan over medium heat.
5. Add the oil and shallots, season with salt and cook for 3 minutes until the shallots are translucent.
6. Add the Champagne and simmer until the liquid is nearly evaporated, being careful not to boil dry.
7. Using a rubber spatula, combine the shallot mixture into lemon fennel relish, add the chopped parsley, chervil, and chive and fold gently until well combined. Set aside for service
Recipe Author: Capital Grille/Chef Jim Nuetzi
Restaurant: Capital Grille, A national multi-location steakhouse
Source: https://www.thecapitalgrille.com/Facebook/Recipes/03-10_FB_Recipe.pdf