The Final Share, 2011
This week’s share has many items that you can keep if there is more than you can handle. The cabbage, kohlrabi, beets, and other roots will keep in the crisper drawer for over a month. The lettuce, herbs and other greens will need more immediate attention.
Fish and Fennel
We bought some fish the other day so that we could cook it in the manner of a recipe we saw Lidia Bastianich prepare on her show Lidia’s Italy. I believe she used veal for her recipe, and you could also use de-boned chicken, or pork.
2 large fish filets
2 medium leeks, cleaned
1 medium or ½ large fennel bulb, cleaned and cut into 1 inch slices
2 cloves garlic, chopped fine
2 tablespoon olive oil
about 10 thinly sliced lemon rounds, cut in half
1 tablespoon butter
1-1/2 cups dry white wine, stock or fruit juice
Salt and pepper to taste
Cut dark green top part away from leek. Cut the leeks lengthwise, wash all sand and grit from between the layers. Then cut crosswise into narrow slices.
Cut most of the top off of the fennel, then cut in half from top to bottom. Cut out the root core. Cut into slices.
Add stock/wine/juice, bring to a boil. Add fish and simmer for 5 minutes. Serve hot.