Slow Cooked Snapper with Fennel and Garlic Cream
Super easy meals are becoming more of a thing for me as I get older. I used to have the energy to hunt for herbs from the southern sunny slopes of the alps but all that has changed during covid. This recipe first appeared in our Go Slower ebook...suitably named for me these days! It was one of the favourites from the project and we think you will agree.
It is quite fast for a slow cooker recipe, so don't set and forget for too long. The cooking time can vary based on the thickness of the fish fillets you use. Bulk up and do more if you need to, but they should all be in a single layer. Enjoy going slower.
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- 2 small fennel bulbs, sliced thinly (reserve the fronds)
- 8 cloves garlic
- 750 Grams cream BUY
- 1 Tablespoon pink salt flakes BUY
- 1 Kilo snapper fillets
- 1 lemons zest and juice
- 120 Grams Extra Virgin Olive Oil (EVOO) BUY
- freshly ground black pepper
Place the sliced fennel into the bottom of the slow cooker in one layer.
Place garlic into the Thermomix bowl and chop 5 sec/speed 6. Scrape down sides of bowl and add cream and a pinch of salt. Cook 5 min/100/speed 1.
Pour over the fennel and top with the fish fillets. Sprinkle all with a little more salt.
Cook on high setting for 3 hours.
Meanwhile make a fennel oil by chopping all the fronds finely. Mix in a bowl with the finely grated lemon zest, juice, EVOO and pepper. Taste and adjust seasoning.
When ready to serve, divide between serving plates and drizzle with the fennel oil.
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