To prepare the fennel – slice off its root (crossways, if that makes sense) – and then slice with the grain of the bulb to achieve wedges of a cm or two in width. Wash all the sliced wedges carefully as these bulbs are a bit like leeks and can harbour grit and dirt in between their layers…
[The Fennel in the photo was very baby fennel and thus the bulbs were narrower]
Heat a pan with a little Olive Oil and when nice and hot, add the washed Fennel with a pinch of Salt
Fry over a reasonable heat for a few minutes, letting the Fennel catch a little bit of colour
After 4 or 5 minutes or so, you can add a big splosh of White Wine and a couple of spoonfuls of Chicken Stock (or Water and a squeeze of Lemon). Let the Fennel cook gently for another 5 or 10 minutes, over a heat that’s high enough to reduce the liquid down fairly quickly…
When there is very little liquid left in the pan, and the Fennel is softer (but with a little bite left still), it’s done! Add a crunch of Black Pepper and squeeze lots of Lemon over it, and serve whenever you’re ready to eat… this Fennel is side dish is good hot, warm or cold
Is very delicious served with a salmon steak, or some smoked mackerel maybe?!