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Urgent! A question about a recipe: Whole Baked Fish in Sea Salt with Parsley Gremolata
I have a question about the ingredient "Fennel fronds from one bulb, halved lengthwise" on the recipe "Whole Baked Fish in Sea Salt with Parsley Gremolata" from TasteFood.
You don't use the white part of the fennel at all? I already disposed of many of the fronds when I washed the fennel. . . oops.
I've never made this chefstacey but it looks to me that the fennel fronds are there as a flavor enhancer. I would just place a few thin slices of the bulb in the cavity and then discard after you filet the fish
You can absolutely use the white part of the fennel!