Sauce au Fenouil

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

A pleasant sauce for fish, like salmon or sturgeon or mackerel, is made with fennel. Blanch a piece for a few minutes in hot salted water, drain it, chop it finely, and mix it well with either a sauce blanche or a sauce mousseline.