Ingredients

1 Fennel Bulb with leaves

Method

Trim the fennel bulb, reserving all the young leaves. For this recipes, take only the very heart of the bulb, about 4 ounces, and dice it into a mirepoix.

Remove all stems from the fennel and parsley leaves. Chop the leaves together until they are completely minced. When you are finished, they should be full of moisture. Melt the butter in a small saucepan and add the shallots. Cook them over low heat, covered, until they are soft, but not browned.

Add the mirepoix of fennel and stew 8 minutes, covered, over very low heat. Stir frequently. Deglaze the pan with white wine, then reduce the liquid until the pan is nearly dry. Remove the fennel and set aside.

Pour in the creme fraiche, bring the sauce to a boil, and add a good pinch of salt. Boil gently for several minutes, or until thickened.

Add the minced fennel and parsley, which will give the sauce a lovely pistachio colour. Season with a few turns of the pepper mill, taste for salt, and stir in the lemon juice.

Refine the sauce by putting it through a food mill, using the finest blade. Return the reserved mirepoix of fennel to the sauce and, over a low heat, simmer a minute or two longer, then taste again for seasoning.

Serve the sauce hot (keep it warm in a double boiler; Ed.) or cold (see Note).