The floral flavour of fennel can be as delicate as the fish
itself. The secret is to use it fresh, sparingly and lightly. At
its simplest fennel is an aromatic garnish (the heat from the
fish will release fennel’s aroma). Make a fennel butter (like
tarragon butter) or use it in sauces instead of dill, but bear
in mind that it will have a stronger flavour. When roasting
fish, shave fennel bulbs over the fish and combine with
roasted baby tomatoes. Finally, chop garlic and fennel and
use this as a stuffing for fish. Cut three narrow slits in each
fish fillet and fill with the mixture.
For more info: http://www.healthyliving-herbs.co.za
Tarragon herb butter dabbed onto grilled
fish produces an instant, delicious and simple
sauce.
Use ½ cup softened butter (salted or
unsalted). The butter should be easy to stir.
Combine 2 teaspoons of finely chopped
tarragon (dried or fresh) and 2 teaspoons
chopped parsley with 1 tablespoon lemon
juice, and mix well. Add the herb mixture
to the butter, stirring constantly. Spoon the
butter in a long line on a piece of plastic
wrap. Wrap the plastic around the butter to
form a cylinder. Chill until firm. The cylinder
can be stored in the refrigerator for one week
or frozen for up to four weeks (thaw before
serving). Cut the cylinder into slices and place
on top of hot grilled or oven-roasted fish.TARRAGON
BUTTER