Fennel with Sambuca

[jeral Profile]

Wordsworth mentioned sambuca which I love as in the flaming coffee thingy, but the spirit rang a bell.

How about this recipe (already on my shopping list now) for grilled (flat griddle methinks) fennel with anchovies etc dressed with grapefruit:
http://www.ribstarsbbq.com/bbq-blog/201 ... fruit.html

There's a comment saying it elevated lobster, so I thought OK, will monkfish do; seemingly Antonio Carluccio makes a monkfish and sambuca dish (sorry no recipe given), so must be a winner.

[Gillthepainter Profile Website]

Well I'd love to hear how it turns out, Jeral.
As I cannot imagine what it tastes like. Although it sounds absolutely lovely.

[Alexandria Profile]

Amazingly exquisite pairing ..

I have an Italian Recipe for: Prawns with Fennel & Sambuca which I have made ..

Monkfish of course can be a substituted or Grouper or Fresh Cod or even Wild Salmon ..

Ingredients : ( I am in Cádiz so off top of Thinking Cap ) ..

3 or 4 small fennel bulbs
2 or 3 small garlic cloves
Italian Evoo
2 small Shallots or onions of choice
salt & freshly ground black and white pepper to taste
1 Small lemon ( for juice for the shellfish or fish )
4 small Cantabrian or Italian anchovy filetes (jar or tin )
1 large shot glass of Sambuca
1 Tiny star anise dried ..

I like Ruby Rose Grapefruit for breakfast .. However, with shellfish and finned fish, I prefer fresh lemon .. Grapefruit, I once prepared a fish dish with and I was not too keen on it .. Sparingly is my advice !

Have a nice day ..

[Stokey Sue Profile]

Isn’t sambuca a bit sweet for cooking with veg? I have used Ricard or ouzo with fennel.
Pernod too - though I haven’t tasted that in years, must try it again

All are flavoured with star anise (badiane) so I guess a bit similar

[jeral Profile]

Well I'd love to hear how it turns out, Jeral.
As I cannot imagine what it tastes like. Although it sounds absolutely lovely.

Nor can I imagine lol, but then I'm a big fan of grapefruit so I'm hopeful... I'd have thought instinctively that it would be orange, being logical with fennel and would also then go with lamb.

Member 461, yours sounds a little weird to me, i.e. a relatively large bulb surrounded by a handful of prawns trying to become its pal Still, as long as it tastes nice

Stokey Sue, maybe that's why the citrus, although my link is a US one so sweetness wouldn't surprise me. It might be that Antonio only puts a soupçon in his.

I read that Sambuca was more like ouzo with Pernod being milder and less herby. Joanbunting uses pastis IIRC so might say if she has experiential comparative knowledge.

[Lusciouslush Profile]

I still have vivid memories of flaming sambuca shots...……….

When I last cooked a live lobster about two yrs back I served it with a pomelo salad - a very good combo - but pomelos are only available for a short while, but I think the fennel & grapefruit would be a good combo too - don't know about the sambuca - it doesn't taste of much unless you flame it over coffee beans - I think this would go better with pork as a side dish - worth a try!

[Pampy Profile]

I have few memories of flaming sambuca shots!

[jeral Profile]

Flaming shots? I'm hoping not to have flaming kitchen memories "Move along please, nothing to see here" if I try to flambé it.

[Alexandria Profile]

Sue & Jeral,

There are several types of Italian Sambuca ranging from Dry to Semi Sweet to Sweet ..

One can also substitute Spanish Anis ( Anise in English ) Liquor, Dry ..

I love Fennel and I use part of the fennel as a side, the prawns sautéed ( not fried ) on a tiny bed of fennel ..

A shot glass is not very large .. So, the liquor serves as a "flambée" .. And toss !


Jeral: I did not write a recipe, I provided the ingredients off Thinking Cap .. I am kilometres away from home to look at recipe.

Have a nice day ..

[Stokey Sue Profile]

In the UK if you order sambuca it will almost invariably be a white sweet one, usually made by Luxardo, except perhaps in a specialist cocktail bar. So I think it is reasonable to assume that is what would be used in cooking here

I remember we used to go to an Italian restaurant on Camden Parkway circa 1977 and finish our meal with an espresso and a glass of sambuca, which was served with a coffee bean in the bottom of the glass and flaming. How exotic it seemed to us then! We were very young of course

[Joanbunting Profile]

Never cared for Sambuca as a silly after dinner drink - give me a decent, non-flaming, cognac any day! M

Jeral is right. I do use pastis quite a lot especially when cooking fish, A broth which includes shredded fennel with Mediterranean vegetables makes a lovely light basis for a fish dish such as rougets, ot really just anout any Mediterranean fish. A splash of pastis at the end finishes it off perfectly It is also good when added to an en papiote dish of fish or chicken and if that includes shredded fennel even better.

I have also made a pastis enhanced lemon sorbet to serve on a salad with shell fish. That was a good summer starter.

[Alexandria Profile]

Joan,

Definitely some lovely and exquisite ideas here ..

Have a nice evening ..

[karadekoolaid Profile]

Looks like a very interesting option to me, Jeral.
Fennel is aniseedy; the anchovies add a touch of salt and "Umami"; the grapefruit adds acidity, and the grill will probably meutralise any sweetness.
I think that´s a keeper. If and when I can get hold of any fennel bulbs, I shall give that a try.

Sambuca...hmmm - a highly popular pousse-café over here. We used to play tricks on unwitting guests by serving a shot of sambuca, lighting it then (immediately) putting a hand on top. The sambuca shot, of course, stuck to the palm - and did not burn. Not enough time.
However, if you let the shot keep on flamin´.........

[Gillthepainter Profile Website]

Yes, I've been to a boozy dinner where the life and soul of the table tried to get the flaming shot to stick to his cheek.
But poured it over his face.
Messy, scary, but no harm down.

[dennispc Profile]

Or if you can't use veg, just sprinkle Sambuca over fish.