Fennel Sauce With Anchovies And Capers

Name: Fennel Sauce With Anchovies And Capers
Total time: 20 min
Yield: 4 servings
Ingredients: 1/2 cup plus 1 tablespoon olive oil; 1/2 bulb fennel with leaves, finely diced; 1/4 cup finely diced sweet onion; 1 clove garlic, minced; 2 baby Yukon Gold potatoes, peeled, boiled and riced (about 1/3 cup); 4 anchovy fillets, chopped; 1 1/2 tablespoons capers, roughly chopped; 1/3 cup orange juice; 1 tablespoon sherry vinegar; 2 tablespoons poaching liquid from bass recipe; 1/2 cup chopped parsley; Kosher salt and freshly ground black pepper to taste

By Amanda Hesser

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 servings

½cup plus 1 tablespoon olive oil
½bulb fennel with leaves, finely diced
¼cup finely diced sweet onion
1clove garlic, minced
2baby Yukon Gold potatoes, peeled, boiled and riced (about ⅓ cup)
4anchovy fillets, chopped
1½tablespoons capers, roughly chopped
⅓cup orange juice
1tablespoon sherry vinegar
2tablespoons poaching liquid from bass recipe
½cup chopped parsley
Kosher salt and freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
In a medium saute pan, heat 1 tablespoon olive oil over medium heat. Add fennel, onion and garlic, and cook until softened but still crisp, about 2 minutes.
Step 2
In a medium bowl, combine fennel mixture, riced potatoes, anchovies and capers. Whisk in orange juice, vinegar, poaching liquid and remaining olive oil until emulsified. Stir in parsley. Season with salt and pepper. Spoon over poached bass.