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So let's start with common fennel.
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Fennel comes in two main forms – common fennel, a tall perennial that grows wild around the Mediterranean, and Florence fennel, the annual whose pale, swollen bulbs we see in shops and supermarkets.
Brook trout stuffed with beets and almonds, then brightened with fennel, achieved similar heights.
Garnish with the fennel tops.
The platter is finished with roasted fennel, fennel pollen, sea salt and seasonal greens.
Signature dish Dungeness crab with shaved fennel and madeira gel?
Cover with the fennel stalks you set aside.
Place in a large bowl with reserved fennel bulb, reserved fennel leaves and scallions.
Sprinkle fennel pollen over the mackerel, and finish with more fennel tops and bergamot flowers.
Foie gras is sauteed and served with caramelized fennel puree.
Serve on a platter with the fennel and the sauce.
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