Fennel & Tarragon Mussels

Serves 2

INGREDIENTS
- 16 mussels
- 1 shallot, thinly sliced
- 1 fennel stalk, thinly sliced
- 1/2 wheat beer
- 1 teaspoon of Dijon mustard
- 2 teaspoons of capers
- small bunch of tarragon
- salt and pepper
- olive oil and butter

INSTRUCTIONS
1 - Rinse and remove the beards from the mussels and set aside.

2 - In a sauté pan, heat up 1 tablespoon of butter and olive oil. Stir in the shallots and fennel and cook until soft.

3 - Add the mussels and beer and cook for one minute until it begins to boil. Add the mustard, salt and pepper and cover until the mussels open (discard any mussels that do not open).

4 - Remove from the heat and add tarragon and capers. Taste for seasoning and plate.

Caraway & Tarragon Oxtail with Parsnips, Fennel, and Carrots

Serves 4

INGREDIENTS
- 2 lbs oxtail
- 1 tablespoon pepper
- 1 tablespoon caraway seeds
- 2 teaspoons fennel seeds
- Salt
- 1 onion, quartered
- 6 cloves of garlic
- Stock or water to braise
- 2 tablespoons olive oil
- 2 stalks of celery, sliced thin
- 3-4 carrots, sliced thin
- 2 parsnips, sliced thin
- 1 fennel bulb, sliced thin
- 1/2 leek, sliced thin
- Salt
- Marash Turkish Chile
- Tarragon

INSTRUCTIONS
1 - Preheat the oven to 300 degrees. Season the oxtail with salt, pepper, and crushed fennel and caraway seeds. Let sit for at least 30 minutes.

2 - In a dutch oven, brown the oxtail on all sides in olive oil. Add the water or stock until the liquid covers the meat halfway. Add the onion and garlic and bring the liquid up to temperature but not boiling. Put in the oven and cook for about 4 hours checking every hour to make sure the liquid doesn’t cook off. Add more water or stock when it gets low.

3 - In the remaining 30 minutes (it should cook for about 4.5 hours or until the meat is falling off the bone), add the leeks, celery, carrots, fennel, parsnips, and salt. Stir and cook until the meat is tender and vegetables are cooked yet, not mushy.

4 - Taste for seasoning and finish the dish with chopped tarragon leaves and marash Turkish chile.

Whole Roasted Branzino with Tomato, Fennel Sauce & Tarragon Gremolata

Serves 4

INGREDIENTS
Fish
- 2 whole Branzino
- 3-4 Lemon slices per fish
- tarragon stems (the leaves are for the gremolata)
- 2 rosemary sprigs per fish
- salt & Pepper

Sauce
- 1 large can of whole tomatoes
- 1 fennel bulb, chopped
- 1 teaspoon Chile Limón
- 1/2 stick of butter
- 1/4 cup of olive oil
- 1/2 onion, chopped
- 3-4 cloves of garlic, minced
- Salt and pepper to taste

Tarragon Gremolata
- 1 small bunch tarragon, minced
- 1 tablespoon chives, minced
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- lemon zest
- salt and pepper to taste

INSTRUCTIONS
1 - Heat a sauté pan on medium-high heat and add olive oil, butter, garlic, onion, and fennel. Stir occasionally for about 3-4 minutes. Meanwhile, add the canned tomatoes to a bowl and break apart using your hands. Add the tomatoes to the pan along with salt, pepper, and Chile Limón. Cook on low heat for about one hour. Taste for seasoning and set aside. You can reheat the sauce when it’s time to serve.

2 - In a mixing bowl, add the minced tarragon, chives, olive oil, lemon juice and zest, and salt and pepper. Mix well and let rest.

3 - Preheat the oven to 450°. Clip the fins and end of the tail using kitchen shears. Wash the fish, including the insides, and pat dry with a paper towel. Cut 3 or 4 slices into the fish on both sides and rub with olive oil, salt, and pepper. Stuff the fish with thin lemon slices, rosemary sprigs, and tarragon stems. Place a piece of parchment paper on a baking sheet and roast the fish for about 18-20 minutes.

4 - Serve the fish with the tomato, fennel sauce, tarragon gremolata, and the fronds from the fennel.