Noisettes d’Agneau aux Olives et au Fenouil

Several years ago I began marinating lean meat and some fish in oil alone, with no wine. I do this because French oils are so superb that I want the flavor of the oil to remain unchanged in the dish. Moreover, breast of chicken marinated in hazelnut oil, or pork fillet with walnut oil taste delicious.

Recently I have been using herb-flavored oils in the same way; breast of turkey steeped overnight in tarragon and walnut oil is very good indeed and monkfish marinated in basil and pin