1 lg fennel bulb (about 1 1/2
: pounds), trimmed and sliced
: lengthwise 1/4 inch thick
1 TB tomato paste
7 TB olive oil
1/4 ts crushed fennel seed
1/3 c water
1/4 c flour
1 1/2 ts Creole spice-recipe
: enclosed
: Salt and pepper to taste
In a pot boil water and quickly blanch the fennel for
3 minutes. Remove the fennel from the water and drain
on paper towels. In a small pot, combine the tomato
paste, 1 tablespoon olive oil, fennel seed, and the
water, and whisk to incorporate. Bring to a boil and
simmer over medium heat for 3 minutes. In bowl mix
together the flour and the Creole spice. In a large
saute pan heat remaining 6 tablespoons of oil. Dredge
the fennel in the flour, shaking off the excess and
saute until the edges turn golden, about 3 minutes.
Season to taste with salt and pepper, and then turn.
Continue to cook for 3- 4 minutes. Pour the simmering
sauce over the fennel and cook for 1 minute. Remove
from the heat and serve immediately.
