Fennel Frond Oil - Untested

From Monet's Kitchen by Claire Joyes, pg 142

? Olive oil

1 lemon

1/8 tsp chilli flakes

?# Garlic cloves

Salt and pepper

To make the oil, faintly warm olive oil with fennel fronds, a cut up lemon, a pinch of chili flakes, and crushed whole garlic cloves. Let it meld together for an hour or so, then strain. Season with salt and pepper, use as a drizzle on the cooked fish as well as on the onion/fennel bed you roast the fish on. Keep the rest in the fridge to use again.

OTHER RECIPE USING FENNEL FRONDS

- You can chop the fronds with lemon zest and kosher salt; use this as a rub for roast pork. (You can add crushed garlic if you want.)

- In Beijing I've eaten vegetable dumplings stuffed with chopped fennel fronds, bits of dried tofu, maybe black mushroom? They're delicious.

- simmer the fronds with sliced onions, garlic, carrots, and a bouquet de garnis, then strain and use it when you puree a broccoli soup!