This dish from the IG/TikTok chef Sebastien combines the flavors of the cool, creamy Spanish soup ajo blanco with Middle Eastern tahini and classic French wine-braised fennel — and a fresh fennel salad too. It’s not quick, but it’s main-course worthy.
Braised Fennel With Ajo Blanco and Tahini
Ingredients
- 2 large fennel bulbs
- 2 whole garlic cloves
- 1 spring onion
- 1 small green chili
- 1 slice stale bread
- 1 handful blanched almonds
- 1 tbsp tahini
- 2 glasses white wine or Prosecco or Champagne
- 2 tbsp sweet or regular soy sauce
- 1/2 cup extra virgin olive oil + 2 tablespoons
- 2 teaspoons white vinegar
- 1/2 lemon juiced
- Fleur de sel pepper
Instructions
- Preheat your oven to 350°F.
Prepare the fennel:
- Wash the fennel well. Cut off the tough parts of the fennel and the fronds and set them aside. Don’t toss!
- Keep one whole fennel for the salad and cut the other into 8 pieces.
Roast the fennel
- Heat 1/4 cup olive oil in a heavy skillet. Add the fennel slices, season with salt and pepper, and sear them in a pan with the crushed garlic clove until nicely caramelized, turning as needed.
- Deglaze with white wine and sweet soy sauce, let it reduce to a syrupy texture, then set the sauce aside.
- Put the fennel on a baking tray, cover with foil, and bake at 350°F for 45 minutes.
- Uncover, flip the pieces, and broil for 5 minutes to get a nice color.
Make the ajo blanco
- Blend the fennel trimmings with 1/4 cup olive oil, white vinegar, garlic, stale bread, almonds, tahini, salt, and a bit of water. You want the texture to mimic a thick but pourable soup.
- Strain through a fine sieve or chinois for a smooth texture.
Prepare the crunchy salad
- Thinly slice the raw fennel using a mandoline or sharp knife, season with 2 tablespoons olive oil and lemon juice, salt, and pepper.
- Add finely sliced spring onion and finely chopped green chili.
Plating
- Pour the ajo blanco into a shallow bowl.
- Place the fennel salad on top.
- Add the golden roasted fennel pieces.
- Finish with a drizzle of olive oil, a pinch of fleur de sel, and a spoonful of the reduced sauce.
Tried this recipe?Let us know how it was!
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