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Tartines with octopus and pickled fennel
- Serves
4
- Difficulty
Easy
By John Ash
Published 2023
This is a recipe contributed by Sallie Miller and Gwen Gunheim of Miracle Plum, a food and wine emporium in Santa Rosa, California. They do a lot of creative recipes with tinned fish, and this is a delicious example. They note that this recipe makes more pickled fennel than you’ll need, but you’ll find yourself putting it on everything!
Ingredients
Pickled Fennel
1¼ pounds 570 g 1 tablespoon
Method
To make the pickled fennel, cut the fennel bulbs in half lengthwise and cut out the core. Thinly slice using a mandoline or a chef’s knife. In a large, clean glass jar, combine the dill weed, mustard seeds, crushed red pepper, fennel seeds, and the fennel.
In a small saucepan, combine the vinegar, water, salt, and sugar and bring to a boil, stirring to dissolve the salt and sugar. Pour