Fennel Puree
Serves 4
Ingredients
Method
2 Fennel
2 Shallots finely chopped
50 g Butter
200 ml Fish Stock
150 ml Cream (Double)
¼ tsp Season to taste
Place the butter in a saucepan and add the fennel slices and the shallots and sweat down until translucent.
Add the fish stock, cream and season to taste.
Simmer the sauce until the fennel is soft and the liquid has reduced.
Place in a blender and blend to a smooth puree, taste and adjust seasoning if needed.
Pass through a fine sieve.