Fish Dogs With Lemony Fennel Slaw Recipes

Steps:

• Combine the sour cream, cider vinegar, celery seeds, a pinch of salt and some pepper in a medium bowl. Add the fennel, fronds and onion and toss together. Taste for seasoning and adjust if needed.
• Whisk together the mustard and lingonberry preserves in a small bowl.
• Heat a cast-iron grill pan over high heat.
• Split the hot dogs almost in half lengthwise. Oil the grill pan, then grill the hot dogs on the first side until charred in spots, 2 to 3 minutes. Flip and grill on the second side until charred and heated through, another 2 to 3 minutes.
• Add each hot dog to a warmed piece of lefse, then top with the lingonberry mustard sauce and fennel slaw.

Steps:

• In a medium bowl, whisk olive oil and lemon juice. Add fennel, onion, parsley and toss. Season with salt and black pepper to taste. Serve chilled and with the pork Panini.

Steps:

• To make the slaw, whisk together in a large bowl the zest, lemon juice, olive oil, salt and black pepper. Add the fennel, toss and refrigerate for 1 hour. Carefully wrap the fennel fronds in plastic to keep them fresh, then refrigerate.
• When ready to serve, generously season the tuna on both sides with salt and pepper. Place a large, heavy skillet over medium-high heat. When the skillet is very hot, add the oil and immediately add the tuna. Cook, turning once, until the tuna is seared on the outside but still very pink at the center, about 5 to 10 minutes depending on its thickness.
• Slice the tuna into thin slices. Lay them over 4 serving plates, place a mound of slaw in the center of each plate, garnish with the chopped fennel fronds and serve.

Steps:

• Whisk together all ingredients except fennel.
• Trim fennel stalks flush with bulb, discarding stalks, and remove any discolored outer layers. Halve fennel through root end and discard core. Thinly slice fennel with a mandoline or other manual slicer.
• Toss fennel with enough dressing to coat, then season with salt and pepper.