Preparation info
    • Difficulty

      Medium

Appears in
Pier: A Unique Australian Seafood Experience

By Greg Doyle, Grant King and Katrina Kanetani

Published 2008

  • About

Ingredients

  • 100 ml ( fl oz) olive oil
  • 2 bulbs fennel, diced

Method

In a saucepan, heat the olive oil. Add the diced fennel and gently sweat. Deglaze the pan with the fish stock and then reduce. Add the cream and reduce again. Place in a food processor and blend to a fine paste. Season with salt and pepper.