Fennel with Wine Sauce
Fennel with wine sauce is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 bulbs fennel
- 2 lemons
- 50 g olives
- 2 Eggs
- 100 ml White wine
- Salt
- Pepper
- 200 ml heavy cream
Instructions
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1.
Wash the fennel, halve it, set aside some of the greens. Blanch the fennel in boiling salted water with lemon juice for 10 minutes, drain and reserve 100 ml of the liquid. Keep the fennel warm.
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2.
Bring the cream, white wine and fennel broth to a boil and reduce slightly. Boil the eggs, halve and pit the olives. Shock the boiled eggs, peel, halve, separate yolks and strain through a sieve. Add the yolk to the white-wine-cream mixture and blend everything with an immersion blender. Chop the fennel greens and stir in. Chop the egg whites.
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3.
Arrange the fennel on a plate, pour sauce over it and sprinkle with egg whites and olives.
