Fennel Filets with Couscous and a Sauce of Danish Blue


I am back! First of all, sorry for taking such a long break. My summer was kind of busy, with traveling home, a lot of exams and work, so I did not quite have the time to post any new recipes. But now that the new semester has started and my days have a structure again, I hope to manage to post more recipes again 🙂

This week’s recipe is celebrating fennel. I know it has a quite characteristic taste and not everyone likes it. But here in Denmark, you find these funny looking bulbs in basically every supermarket. So I decided to give it a try and develop a recipe featuring this great vegetable. It turned out, that the combination with Danish Blue cheese and sun-dried tomatoes worked pretty well, but then again, what does not work with sun-dried tomatoes? 😉 For those of you, being afraid of the strength of the blue cheese, I can assure you that the sweetness of the braised fennel filets set off the strong characteristic taste pretty well. All in all, a great dish to welcome fall and a new season of recipes! Welcome back 🙂

Ingredients (serves 2):

100 g couscous
1 fennel bulb
1 tbsp butter
1 tsp olive oil
2 spring onions
1/2 red onion
1 tsp sun-dried tomatoes, chopped
75-100 ml cream
50 g Danish blue cheese
fresh salt and pepper

Cook the couscous according to the package directions. In the meantime, start cutting the fennel by removing the green parts. Take the remaining bulb, cut it lengthwise in half and cut the halves in filets, always including small parts of the stalk. This way the filets will not fall apart when braising them. Heat up the butter in a pan and braise the fennel filets on low-medium heat until they are golden brown. Cut the spring onions, the red onion and the green parts of the fennel in small pieces of about 1 cm. Heat up some olive oil in a sauce pan and transfer the spring onions together with half of the red onions and the green fennel to the sauce pan, braising them lightly. Once they start to turn their color, add the sun-dried tomatoes and shortly thereafter the cream.

Take the filets off the heat once they are golden brown, season with freshly grained salt and pepper. Transfer to a plate which you spread with kitchen towel to drain the grease. When the cream starts boiling, add the blue cheese and melt it. Season the sauce with salt and pepper. Transfer the couscous to plates and decorate with the fennel filets, add the sauce. Finally, sprinkle each plate with the remaining raw red onions.


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