Decided to make this hors d'oeuvre out of Eleven Madison Park in the days leading up to Thanksgiving. You know, trying to eat light so that I can stuff my gullet on the big day.
"Coins" are punched out of fennel petals using a 1½-inch ring cutter and then poached in a diluted stock of white wine and Pernod until tender. Coins of tuna are also punched out of a loin using the same size cutter, then brushed with lemon oil (also featured in this recipe) and sprinkled with salt. Little sandwiches are then made, with the fennel acting as the bread. Each sandwich is dusted with fennel powder and topped with a fennel frond (replacing fennel flowers) and some Maldon salt.
Delicious. The tuna was very fresh (from Quality Seafood) and anise flavor was complex and layered, thanks to the Pernod and the use of the entire fennel plant.
Side note: Bought WAY too much tuna, so I made two other tuna dishes, which I'll detail in coming posts.
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