Fennel with Wine Sauce
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
2
- Ingredients
- 3 Fennel bulb
- lemons
- 50 grams Olives
- 2 eggs
- 100 milliliters white wine
- salt
- peppers
- 200 milliliters Whipped cream
Preparation steps
1.
Rinse fennel, cut in half and place some green aside. Blanch fennel in boiling salted water with lemon juice for 10 minutes. Drain and reserve 100 ml (approximately 1/2 cup) water. Keep fennel warm.
2.
Boil cream, white wine and reserved water. Simmer lightly. Boil eggs in water. Cut olives in half and remove pits. Shock eggs, peel, cut in half, remove yolks and pass yolks through a sieve. Add egg yolks to white wine sauce and puree with an immersion blender. Chop fennel and egg whites.
3.
Place fennel on a serving dish, pour sauce over and sprinkle with diced eggs and olives to serve.
