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.

From The Art of Eating Cookbook

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