About 6 months ago, a friend gave me a gorgeous can of sucre roux a la coriandre, a sugar she'd bought at a specialty store in Vancouver. I wasn't totally sure what it was or how to use it, but I was intrigued. Turns out it's a coriander sugar and it's absolutely divine. I created this dish to highlight its flavor but also the ways that it and fennel, leeks and oranges complement each other. This is scrumptious and also beautiful!
Servings:4 | Calories:174 | Total Fat:9g | Chol:8mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 9g
Sat Fat 3g
Total Carb 15g
37% Others combined
25% Extra-virgin olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
1 tablespoon butter 1 1/2 tablespoon coriander sugar (or whisk freshly ground coriander with unrefined sugar) 1 navel orange, peeled and pith removed, fruit cut into 1/2 inch rounds Extra-virgin olive oil 1 fennel bulb, sliced 1/4 inch thick 1 large leek, white and light green parts sliced 1/4 inch thick on the diagonal Ground coriander 1/4 cup sambuca or ouzo Salt and pepper Zest of 1/2 orange, for garnish 2 tablespoons fennel fronds, chopped or picked, for garnish