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Braised Fennel, Blood Orange, Walnut Glass

Braised Fennel - Blood Orange - Walnut-Glass by Chef Makoto Ono of Gluttons BistroChef Makoto Ono,
Gluttons Bistro

Bright and festive, a well balanced dish. The rich blue cheese is cut by the sour juice of the orange. Fennel adds its licorice note, while the crisp walnut glass lends gentle sweetness.

Ingredients
5 blood oranges
4 Tbsp Blue Auvergne Milledôme cheese
2 Tbsp Masserie di Santeramo
olive oil
Braised Fennel
2 fennel bulbs, cut into wedges
2 Tbsp butter
2 cups vegetable stock

Walnut Glass
1 cup sugar
1/2 cup toasted chopped walnuts

Method
Braised fennel

  1. In a frying pan over med-high heat, heat oil. Sear fennel on all sides.
  2. Add butter. Cook until butter browns.
  3. Add stock. Simmer until fork tender.

Walnut Glass

  1. Using a candy thermometer, cook sugar in a heavy bottomed saucepan to 150˚C.
  2. Pour sugar onto a silpat mat and sprinkle with walnuts. Cool.
  3. Break into shards.

Assembly

  1. With a sharp knife, remove rind and pith from 2 blood oranges. Cut into 1/4” rounds.
  2. Squeeze juice from remaining 3 oranges into a saucepan. Reduce juice over medium high heat until syrupy.
  3. Cool over ice bath. Salt and pepper to taste.
  4. Arrange orange disks and fennel wedges on a plate.
  5. Drizzle orange syrup and olive oil.
  6. Crumble blue cheese and garnish with walnut glass.

Yields 4 servings