Carena brings an almost Moroccan sensibility to this delicious play of sweet and savory, from the crisp-tender fennel to the orange essences and underlying traces of saffron and raisins.
Dish can be cooked 1 day ahead and chilled.
Recipe information
Total Time
45 min (includes cooling)
Yield
Serves 4 (first course)
Ingredients
Garnish:
Preparation
Step 1
Slice fennel lengthwise 1/4 inch thick. Coarsely crush almonds by firmly rolling over them with a rolling pin.
Step 2
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté fennel with garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper until crisp-tender, about 6 minutes. Stir in almonds, raisins, coriander, zest, juice, and saffron and sauté until raisins start to plump, about 2 minutes.
Step 3
Stir in cilantro just before serving at room temperature.
