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
When the fennel is cool, puree in a food processor. Add the fennel herb and continue to blend until it becomes a smooth, green puree. Pass the fennel puree through a fine chinois into a clean bowl. Whisk in the remaining olive oil in a slow, steady stream until fully incorporated. Season to taste with salt, freshly ground pepper and a squeeze of fresh lemon. Refrigerate until ready to use. When serving, do not reheat the fennel emulsion, rather, serve it at room temperature.
© 2005 Liam Tomlin. All rights reserved.