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
Seasalt
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 untll tender. Brush the fennel with the marinade a couple of times and finish with salt and pepper.