55min 4 ppl
Grilled Fennel with Pastis and Goat Cheese
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 9 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 11g
Carbs 18g
Fats 22g
About this dish
Fennel bulbs are halved and roasted cut-side down until deeply caramelised before being flambéed with pastis, concentrating its anise character into a sticky, fragrant glaze that pairs beautifully with tangy goat's cheese melted over the top.
Allergy Info
Dairy, Sulphites, Tree Nuts
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Fennel bulbstough outer layers removed, halved lengthways, fronds reserved4 medium
- Garlic clovesthinly sliced2 cloves
- Lemonzested and juiced1 whole
- Fresh flat-leaf parsleyroughly chopped1 small handful
Dairy & Eggs
- Unsalted butter2 tablespoons
- Soft goat's cheese (chèvre)crumbled180 g
Dried Goods
- Pine nuts2 tablespoons
Spices & Seasonings
- Flaky sea salt1 teaspoon
- Black pepper, freshly ground0.5 teaspoon
- Dried chilli flakes1 pinch
Oils & Condiments
- Extra virgin olive oil3 tablespoons
- Pastis (such as Ricard or Pernod)4 tablespoons
- Honey, clear runny1 tablespoon
Utensils
- Large oven-safe skillet or cast-iron pan
- Dry frying pan
Method
1
Trim the fennel bulbs, reserving any feathery fronds. Remove and discard the tough outer layer. Halve each bulb lengthways through the root so the layers stay intact. Score the cut face lightly in a crosshatch pattern to help caramelisation. Slice the garlic, zest and juice the lemon, crumble the goat's cheese, and measure out all remaining ingredients.
Approx. 15 minutes
2
Preheat your oven to 200°C (180°C fan/gas 6).
Approx. 5 minutes
3
Heat the olive oil in a large oven-safe skillet or cast-iron pan over medium-high heat until shimmering. Place the fennel halves cut-side down and cook for 8–10 minutes without moving them, until the cut faces are deep golden-brown with visible caramelisation at the edges.
Approx. 9 minutes
4
Flip the fennel cut-side up, then add the butter and garlic to the pan. Baste the fennel with the foaming butter for 2 minutes until the garlic is just fragrant and pale golden.
Approx. 2 minutes
5
Remove the pan from the heat. Pour the pastis over the fennel, then return to the heat and carefully tilt the pan to flambé (or ignite with a long match). Allow the flames to die out naturally, about 30–45 seconds, then drizzle over the honey and lemon juice.
Approx. 1 minutes
6
Transfer the pan to the preheated oven and roast for 25 minutes, until the fennel is completely tender when pierced with a knife and the glaze is sticky and reduced.
Approx. 25 minutes
7
Remove from the oven. Scatter the crumbled goat's cheese evenly over the fennel halves and return to the oven for 5 minutes, until the cheese is softened and beginning to colour at the edges.
Approx. 5 minutes
8
Meanwhile, toast the pine nuts in a dry frying pan over medium heat for 2–3 minutes, stirring constantly, until golden and fragrant. Remove immediately.
Approx. 3 minutes
9
Transfer the fennel to a serving platter. Spoon any pan juices over the top. Scatter with the toasted pine nuts, chilli flakes, lemon zest, chopped parsley, and the reserved fennel fronds.
Approx. 2 minutes
