Fennel with wine and cream
- Fennel bulb
- Olive oil
- Double cream
- White wine
- Bay leaf
- Salt and pepper
Get a large frying pan on the heat with a generous amount of butter and a small splash of olive oil. The oil will prevent the butter from burning too quickly.
Cut the fennel bulb up into slices roughly half a centimetre thick. Fry the slices gently until they're lightly browned and the butter is rich and nutty.
Add a glug of wine and reduce on a high heat for a couple of minutes.
Pour in the cream – enough to make a sauce – and add a bay leaf, some salt, and a few twists of milled black pepper.
Leave to bubble for a few minutes.
Perfect with grilled fish, or even just some crusty warm bread to soak up the sauce.
1st September 2017