Fennel with Avocado Wild Garlic Sauce

Ingredients

• 4 bulbs fennel
• 1 tbsp Sunflower oil
• 125 ml white wine
• Salt
• 1 Avocado
• 100 g heavy cream
• Salt
• 0.5 lemon (juice)
• 1 tsp Mustard
• pepper (ground)
• 40 g wild garlic
• 2 Eggs
• 2 pickled cucumbers
• 1 tbsp capers

Instructions

1. 1.

   Wash, trim, and cut off the stalks of the fennel; set aside the fronds.

2. 2.

   Cut the fennel into wedges and place in a wide pot or skillet. Pour over white wine and oil, season with salt. Cover and cook for 8-10 minutes, then let cool.

3. 3.

   Peel the avocado, halve it, remove the pit along with the cream and salt, lemon juice, pepper, and mustard; blend until smooth. Fold in chopped wild garlic and fennel fronds, finely chopped eggs and pickled cucumbers, and capers into the sauce.

4. 4.

   Serve the remoulade over the drained fennel.