Cooking Index - Cooking Recipes & IdeasBlackberry Gastrique, Roasted Baby Fennel And Arugula Recipe - Cooking Index

Blackberry Gastrique, Roasted Baby Fennel And Arugula

Courses: Salads
Serves: 4 people

Recipe Ingredients

5 cups 1185mlBlackberries
2 cups 396g / 13ozSugar
1 cup 237mlRice wine vinegar
2 tablespoons 30mlOlive oil
  Salt - to taste
  Freshly-ground black pepper - to taste
12   Baby fennel
3 tablespoons 45mlExtra-virgin olive oil
4 cups 948mlArugula - cleaned and stemmed
  Shaved Parmigiano-Reggiano cheese
  Chopped parsley

Recipe Instructions

Preheat the oven to 400 degree.

In a sauce pan, mash the blackberries with the back of a spoon. Add the sugar and vinegar. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for about 25 to 30 minutes or until the mixture becomes thick and syrupy. Remove from the heat and strain.

Season the fennel with olive oil, salt and pepper. Place the fennel on a parchment-lined baking sheet and roast for 8 minutes.

In a mixing bowl, toss the arugula with the extra-virgin olive oil, salt and pepper. Mound the greens in the center of the plate. Arrange the roasted fennel around the greens. Drizzle the gastrique over the greens. Garnish with the shaved cheese, parsley, and black pepper.

This recipe yields 4 salads.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2413 broadcast 11-14-1996) - Downloaded from their Web-Site -


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