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Serves 2-4 • 25 minutes with prep

Braised Fennel With Trout Roe, Miso And Meyer Lemon Beurre Blanc

Citrus umami to sublime your senses.

INGREDIENTS

1- Meyer Lemon - 1 Lemon Cut In Half

2- Fennel Bulb - 1 Whole Bulb, Cut Vertically In Half

3- Olive Oil - 2 Tablespoons

4- Miso - 1 Tablespoon

5- Trout Roe - 2 Tablespoons

6- Butter - 1 Tablespoon

7- White Wine - 1 Splash

8- Chives - Season To Taste

INGREDIENTS

Meyer Lemon

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1 Lemon Cut In Half

Fennel Bulb

1 Whole Bulb, Cut Vertically In Half

Olive Oil

2 Tablespoons

Miso

1 Tablespoon

Trout Roe

2 Tablespoons

Butter

1 Tablespoon

White Wine

1 Splash

Chives

Season To Taste

STEPS

1

Place olive in pan at medium-high heat.

2

Put fennel in pan, squeeze lemon on top and sprinkle with salt and pepper.

3

Cook until fennel becomes caramelized.

4

Remove fennel from pan with tongs and pour splash of wine into the pan. Swirl around with wooden spoon and add butter, the other half of lemon, miso and whisk at medium heat until the sauce reduces and thickens.

5

Pour sauce over fennel and top with trout roe and chopped chives.

SERVING SUNSHINE

Delight in our sweet and tangy marmalade, exclusively handmade with fresh Ojai Pixie Tangerines from Marmalade Grove. Grown under the Californian sun, our thousand little suns taste bright with every bite. 

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