Marinated Fennel with Dill – Syltet FENNIKEL
Description
Marinated fennel with dill. Thinly sliced and crunchy fennel in a sweet and sour marinade with dill. Serve as a garnish or addition.
Fennel is a nutrient-dense, low-calorie vegetable and spice, rich in vitamin C, potassium, and antioxidants (anethole) that promote heart health, reduce inflammation, and aid digestion by soothing the intestines and relieving bloating. Additionally, it supports immune function, aids in weight management, and may relieve menstrual cramps.
Key health benefits of fennel:
Improves digestion: Known to reduce bloating, cramps, and indigestion
Rich in antioxidants: Contains compounds like vitamin C and quercetin that combat oxidative stress, chronic diseases, and premature aging.
Supports heart health: Rich in fiber, potassium, and magnesium, which help control cholesterol and lower blood pressure.
Reduces inflammation: strong anti-inflammatory properties that may relieve joint pain or chronic inflammation.
Supports weight loss: Low in calories combined with high fiber content helps increase satiety and reduce appetite.
Pairs very well with fish and the marinade can be used for a beurre blanc sauce.
Ingredients:
225g cold butter, cubed
the marinade from the jar (remove the fennel for garnish)
white wine, same amount as the jar
1x shallot, finely chopped
1/4 tablespoon salt with yuzu zest
pinch of smoked white pepper
- Mix the wine and marinade and bring to a boil. Add the shallot, salt, and pepper. Reduce heat to a simmer and let it reduce to a syrupy consistency, 1-2 tablespoons. If you reduce it too much, add 1 tablespoon of water.
- Remove the pan from the heat and whisk in 2 cubes of cold butter.
- Return to low heat and add the butter cube by cube. Do not let the sauce boil.
- After mixing in the last cube, strain the sauce and serve it while still warm over cod or sea bass fillets. Garnish with the fennel.
