Fennel and Leek Slaw | Necessary Indulgences

Fennel and Leek Slaw

The other night I made a Fennel and Leek Slaw that went very well with hogfish.

Fennel Leek SlawWhat is hogfish?

Fennel Leek Slaw

It is a gorgeous, white, flakey and delicious tasting fish native to the Atlantic Ocean.


But you don’t have to make the slaw with hogfish. It will go very well with any fish, scallops, shrimp, chicken, or pork.

Like most things I cook, this recipe is ridiculously easy.

All you need is fennel, leek, lemon, and olive oil.

Fennel Leek Slaw

Thinly slice the fennel bulb:

Fennel Leek Slaw

And the white part of the leek:

Fennel Leek Slaw

I used a mandoline for both.

Chop a couple of tablespoons of fennel fronds:

Fennel Leek Slaw

And add the fennel, leek, and fronds to a big bowl.

Fennel Leek Slaw

Zest the lemon into the bowl.

Fennel Leek Slaw

And then add the juice from the lemon.

Now here’s a little trick for squeezing the lemon juice:

Fennel Leek Slaw

After zesting, turn the microplane over and squeeze the lemon juice through the microplane:

Fennel Leek Slaw

It will catch the seeds!

Next, drizzle in a couple of tablespoons of olive oil.

Fennel Leek Slaw

Add just enough to wet the fennel and leek — you don’t want to drown them.

Lastly, sprinkle in some salt and pepper, to taste.

Mix everything together and set aside for at least an hour.

Fennel Leek Slaw

Stir occasionally — you want all of the flavors to marry.

And that is all there is to it!

Fennel Leek Slaw

That’s the slaw . . . easy-peasy, right!?!

For the hogfish: I seasoned it with salt and pepper and baked it in the oven at 400F for about 10 minutes.

Fennel Leek Slaw

Remember, any fish will work for this — or scallops or shrimp or chicken, etc.

Once cooked, spoon some of the slaw on to your plate and top it with the fish.

Fennel Leek Slaw

It’s that simple.

Fennel Leek Slaw

Little effort and loads of flavor.

My kind of meal!

Fennel and Leek Slaw
Author: 
 
This slaw will go very well with any fish, scallops, shrimp, chicken, or pork.
Ingredients
  • 1 Fennel
  • 1 Leek
  • 1 Lemon
  • Olive Oil
  • Salt and pepper, to taste
Instructions
  1. Thinly slice the fennel bulb.
  2. Thinly slice the white part of the leek.
  3. Chop a couple of tablespoons of fennel fronds.
  4. Add the fennel, leek, and fronds to a big bowl.
  5. Zest the lemon into the bowl.
  6. Add the juice from the lemon.
  7. Drizzle in a couple of tablespoons of olive oil. Add just enough to wet the fennel and leek — you don’t want to drown them.
  8. Sprinkle in some salt and pepper, to taste.
  9. Mix everything together and set aside for at least an hour, stirring occasionally.
  10. Serve cold or at room temperature.

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