Endre’s Fennel

A small tribute to one of my favorite chefs. Endre is obsessed with fennel in the same way I am with chiles. Although he prefers cooking in a kitchen instead of out in the back yard, I know he would love being served this dish.

• 2 whole fennel, cleaned and divided into two

Marinade:

• 1 dl extra virgin olive oil

• 1 dl dry white wine

• 2 tablespoons Ricard or Pernod

• A few fresh sprigs of thyme

• Sea salt

• Freshly ground black pepper

1. Mix the marinade ingredients in a large bowl.

2. Add fennel to the marinade for at least 30 minutes.

3. Grill fennel halves on the hot side of the grill for 2–3 minutes on both sides.

4. Then move to the cooler part of the grill and grill until tender. Brush the fennel with the marinade a couple of times and finish with salt and pepper.