Gastronomixs

Roasted fennel oil

This is a very richly flavoured oil, created by infusing the oil with fennel roasted on the barbecue. This oil can be used as a basis for a variety of dishes; when making a cream, for example, or to add a boost to your fennel salad.

Creation by Gijs Kemmeren, Herberg de Kop van 't Land, Dordrecht, the Netherlands.

Roasted fennel oil

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Ingredients

600

ml

rapeseed oil

3

 

fennel bulbs

Preparation method

  • Set the temperature of the barbecue to 200°C.
  • Cut the fennel into quarters leaving the core attached.
  • Place the fennel with one cut side down on the cast-iron grill plate and roast for 10 minutes with the lid closed. Then turn the fennel onto the other cut side and roast for another 10 minutes.
  • Place the roasted fennel in a jar (preferably glass) and pour in the rapeseed oil, making sure the fennel is completely covered with oil.
  • Place the jar in an oven at 80°C for 30 minutes to release all the flavours.
  • Then seal the jar and store in a cool place.
  • Leave the fennel in the oil for approx. one week before filtering out the oil.

Serving suggestions

  • The oil can be used in both hot and cold savoury dishes, e.g. together with mackerel tartare, fennel cream, Granny Smith apples, and pearl couscous.
  • The mild flavour of cold pressed rapeseed oil means this fennel oil is also suitable for roasting a rack of lamb.

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