R E C I P E S
Fennel Sauce
By Edward Behr
English fennel sauce, for salmon and other fish, is based on English butter sauce, and since this version omits the usual flour, it’s really a beurre blanc made with plain water. Use freshly cut fennel.
1 cup (a 250-ml measure) lightly compacted chopped fennel foliage (no stems)
½ pound (250 gr) unsalted butter, in small cubes
salt and white pepper
½ lemon, for squeezing
Blanch the fennel for 30 seconds in boiling water. Drain it well in a fine strainer and press it dry in a towel. Optionally, reduce it to a puree in a mortar or food processor.
In a small pan, heat 2 tablespoons of water. Then, over very low heat, or on and off the heat — don’t let the butter melt — add the pieces of butter, little by little, whisking, so it forms a light cream. Whisk in the blanched fennel. Season with salt and white pepper and enliven the sauce with some freshly squeezed lemon juice. Serves 4.