Fennel Emulsion

• 55g Fennel herb
• 85g Bulb fennel, thinly sliced
• 120ml

Blanche the fennel herb in boiling water for 30 seconds and then refresh in iced water. Lift out of the water and drain on a clean tea towel. In a heavy-based saucepan heat 40ml extra virgin olive oil over a medium heat. Add the chopped shallots and garlic and sweat without colour for 2 minutes. Ad