Gastrique is a mixture of acid and sugar or syrup, and it creates a sweet, tangy coating for the fennel. Cooking the spices in hot oil draws out their flavor. Serve with roasted salmon, sea bass, or pork.
Cooking Light OCTOBER 2005
Heat oil in a large nonstick skillet over medium heat. Add fennel seeds, ginger, star anise, and garlic to pan; cook 2 minutes, stirring occasionally. Add sliced fennel to pan; cook 5 minutes or until lightly browned, stirring occasionally. Add vinegar, scraping pan to loosen browned bits. Stir in syrup, salt, and pepper; bring to a simmer. Cook 15 minutes or until fennel is tender. Discard anise.
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