Collect the stems and leaves of well-grown fennel and hang them upside down in the sun to dry. They can be then be kept for months or used once they are dry enough to burn.
Take any fish for grilling: trout, mackerel, mullet – the more oily fish are best. Clean out the fish (leaving on the head) and stuff with fresh fennel leaves, butter and slices of lemon. Put a good bed of dried fennel sticks over your grill and place the fish on top. The sticks will soon catch fire, but do not lose faith because it is this burning of the fennel that gives the fish its special flavour. Let the fish cook on both sides until it begins to break up slightly when prodded. Serve with a fennel sauce to emphasize the flavour.
© 1986 All rights reserved. Published by Macmillan.