The dish is about balancing sweet, bitter and savoury. Remove tough outer leaves from 1 very large or 2 medium fennel bulbs, trim the tips, and reserve any fronds to garnish. Quarter each head of ...
balanced well against a crunchy fennel slaw. Fresh fillets are brushed with Dijon mustard and dusted with a blend of onion powder, garlic powder, smoked paprika, and brown sugar. Searing anything ...