Thursday, January 6, 2011

Janurary 6th- Open Faced Fish n' Fennel Sandwhich

     The Fisherman

     Once, many years ago in Georgia, I had a sandwich of legend. a sandwich which nothing could surpass. It was amazing, I couldn't possibly fathom ever tasting a better sandwich in my life. 
     Today I have surpassed that sandwich, and made something that could rightfully go down in history. (if you ask me anyway :P you've just GOT to try it! )

     It all started this morning when I found myself browsing the blogs I follow. One site had Roasted Fennel, and after one look at it, I knew that it would be the only thing that I'd be hungry for for the rest of the day.
     I went out to breakfast and grabbed my notebook, spending a surprising amount of time for just one recipe. Imagining the proper depth of each flavor and adding in ingredient upon ingredient.
     My hard work was worth it. Hours and hours later when I finally got my chance to cook, what I was left with was a masterpiece.
     Orange roughy and Fennel sandwich with feta cheese and Merlot vinaigrette.

Here's what you'll need

 2 Fennel plants
1 lb Orange roughy
1/2 Lemon
1 loaf White Mountain Boule 
2 tbsp Red wine vinegar
2 tbsp Sunflower oil
4 tbsp Red wine (Merlot)
Feta Cheese

     Why so specific on the bread, you ask?
     Find and try this bread, and then tell me if you ever plan to use another bread again in your LIFE. I was looking for sourdough, but the store was out. I bought this and I think serving my sandwich on anything else would be close to blasphemy.

     As for the wine, could you use any type of red wine? Probably. but you won't be eating my sandwich unless you use 'Robert Mondavi Winery- napa Valley Merlot'  
     If you ask me, wine isn't an interchangeable ingredient. Each and every one has it's own taste and you shouldn't just pick at random when using it. You have to taste and select very very carefully!!
     Now..this is a 22 dollar bottle so I can understand if you don't use it. But please carefully choose the one you do use.
(Makes 6 sandwiches)
Lets Get Cooking!!

     Preparation takes a long time but it isn't very rushed.
     Start by setting your oven to 375. chop your fennel whites into half inch disks and place them on a tray. Drizzle them with sunflower oil and a little salt.
     they will bake on both sides for 25 to 30 minutes each.

    For your vinaigrette, add your wine and vinegar together in a small container, whisk while slowly pouring in the oil. Add a pinch of salt and let sit. You may need to whisk it briefly again before adding it to the sandwiches.

     When there is 15 minutes left for your fennel to cook, it's time to start on your orange roughy. Cut it into six pieces and saute it in a little oil, a little salt, and a little lemon until it's just about done. 
     cut your bread to the proper size and we're ready.
     Get ready to build the sandwhich!

     Bread, then fennel, then your fish. Put that in the oven for 3 to 5 minutes. Now take your fish back off and set it aside. Drizzle on 1 to 2 tsp of your vinaigrette, and crumble on some feta cheese. Now return your fish to its rightful spot and enjoy!

     I would serve this sandwich anywhere. It gets an easy 6 stars in my book.

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