Maxfacts

Fennel sauce (cold)

Ingredients

• 200 g fennel, prepared and chopped
• 1 tbsp fennel seeds
• 60-80 ml crème fraiche
• knob of butter
• salt, white pepper

Method

1. Heat butter with a little water in a saucepan, add fennel seeds and fennel, braise until soft. Blend to a puree and pass through a sieve, set aside to cool. Add crème fraiche, mix well, season to taste.