Fennel sauce
Instructions
Clean the fennel and keep the Green Tufts.
Wash and cut into cubes.
Clean and chop the shallots and let them wither in oil.
Combine the fennel, salt and sauté for 10 minutes, stirring occasionally.
Sprinkle with the wine and let it evaporate.
Add the cream and reduce to a thick sauce.
Combine the lemon juice, chopped parsley, green sprigs and if a ground white pepper.
Ingredients and dosing for 4 persons
- 2 shallots
- 1 male potbelly fennel and tender
- 1 sprig of parsley
- 10 cl of cream
- 2 tablespoons of olive oil
- 4 tablespoons of white wine
- 1 tablespoon of lemon juice
- Salt
- Minced 1 of white pepper