Fennel Emulsion

Basic Recipe 38

Preparation info

  • Makes

    220 ml

    • Difficulty

      Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About

Ingredients

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

Method

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