Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg fennel bulb (about 1 1/2
: pounds), trimmed and sliced
: lengthwise 1/4 inch thick
1 TB tomato paste
7 TB olive oil
1/4 ts crushed fennel seed
1/3 c water
1/4 c flour
1 1/2 ts Creole spice-recipe
: enclosed
: Salt and pepper to taste

In a pot boil water and quickly blanch the fennel for 3 minutes.
Remove the fennel from the water and drain on paper towels. In a
small pot, combine the tomato paste, 1 tablespoon olive oil, fennel
seed, and the water, and whisk to incorporate. Bring to a boil and
simmer over medium heat for 3 minutes. In bowl mix together the flour
and the Creole spice. In a large saute pan heat remaining 6
tablespoons of oil. Dredge the fennel in the flour, shaking off the
excess and saute until the edges turn golden, about 3 minutes. Season
to taste with salt and pepper, and then turn. Continue to cook for 3-
4 minutes. Pour the simmering sauce over the fennel and cook for 1
minute. Remove from the heat and serve immediately.

Yield: 4 servings

Recipe By :ESSENCE OF EMERIL SHOW#EE2201

Date: Wed, 30 Oct 1996 11:05:49
~0500

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