There are no precise dosages for this recipe, because it was prepared for one of the courses for the first time.
You will need :
about 200 gr of sea fennel
l pomegranate juice
750 ml sweet red wine
Keep 50 – 60 gr of the sea fennel raw and blanch the rest (about 150gr) for 10-15 min.
Pour hot water over the fennel and not the reverse. Drain. If the leaves are quite hard boil them for the same time and then drain.
Peel two avocados and mash them with a pomegranate sauce (about 1/4 cup), ⅔ of the sea fennel and very little olive oil. The sauce should be as sour as possible.
If you are preparing the sauce yourselves :
bring to a boil 1l of pomegranate juice and 1 bottle (750ml) of sweet red wine and let them boil till you get a thick syrup like molasses.
Cut the remaining sea fennel (blanched and raw fennel ) as thinly as possible.
Mix with the pureed mixture and taste before adding salt, usually the sea fennel does not need any.
Add a pinch of turmeric and black pepper and 1.5 tablespoons of the spice mixture (which is necessary to obtain the desired taste).
Taste and correct the flavour.
Spice mixture :
1/2 teaspoon fennel seeds
2 teaspoons coriander seeds
1.5 teaspoon black cumin (Nigella sativa)
10gr dried lemon peel
4 dried lemon leaves or substitute with 8 lemon verbena leaves
We used wild carrot seeds but I don’t think you will find any.
If you do, substitute the fennel and coriander using 3 tablespoons of it.
Experiment for other uses!!!