Fennel Cream Sauce
A rich sauce made by sautéing fennel and onion until soft, then adding fish stock, fennel seeds, and star anise, boiling, and straining.
Ingredients
fennel (julienned)
to taste
onion (julienned)
1
butter
40 g
salt
1 pinch
fish stock
to taste
fennel seeds
to taste
star anise
to taste
heavy cream
to taste
lemon juice
to taste
Instructions
1
Sauté the vegetables
Sauté the julienned fennel and onion with the butter and 1 pinch of salt for 15 minutes over low heat to avoid browning.
2
Add stock and bring to a boil
Pour in the fish stock, add the fennel seeds and star anise, bring to a boil, then reduce by half.
3
Strain
Strain everything and mash the vegetables.
4
Finish the sauce
Whisk in the remaining butter to make the sauce smooth, add the lemon juice, and adjust the seasoning.
