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Fish and Fennel Sauté

Fish and Fennel Sauté is a modern British recipe for a dish of fish fried with vegetables and served with a herbed sauce. The full recipe is presented here and I hope you enjoy this classic British version of Fish and Fennel Sauté.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Vegetable RecipesBritish Recipes


Ingredients:

225g potatoes, cut into 1cm cubes
100g carrots, cut into 1cm cubes
1 small fennel bulb, cut into 12 wedges
2 cloves garlic, crushed
4 spring onions, cut into 1cm lengths
1 vegetable stock cube dissolved in 225ml boiling water
50ml dry white vermouth
2 tsp mixed herbs (mint, thyme, parsley, savory)
350g firm white fish (eg cod, haddock, hoki) cut into 2cm cubes
15g butter
5 tbsp double cream

Method:

Heat the butter in a wok and add the potatoes and carrots. Fry for four minutes then add the garlic, fennel wedges, spring onions, stock, herbs and vermouth. Bring to the boil, cover and simmer for five minutes. At this point add the fish and cook for a further five more minutes before adding the cream. Stir to mix, cook for a minute, season and serve immediately.