- 1kg ( 3-4 large bulbs ) FENNEL BULBS - TRIMMED OF CORE AND EXCESS STALK
- 1/4 cup OLIVE OIL
- 1/2 cup SWEET SAUTERNES WHITE WINE
- 100g ( 1/2 cup ) MAYONNAISE
- 100g ( 1/2 cup) CREME FRAICHE
- 2 tablespoons CASTOR SUGAR OR HONEY
- 3 tablespoons GRAIN MUSTARD
- SEA SALT AND MILLED PEPPER
- TO FINISH 1/2 BUNCH CHIVES
Fennel remoulade
Ricardo Soares
31st January 2011
Fennel remoulade
CUT FENNEL BULB INTO 1cm WIDE WIDTHS THEN THINLY SLICE AS FOR COLESLAW, PLACE THE CUT SLAW INTO A MI
Ingredients
Method
CUT FENNEL BULB INTO 1cm WIDE WIDTHS THEN THINLY SLICE AS FOR COLESLAW, PLACE THE CUT SLAW INTO A MIXING BOWL.
SWEAT FOR 2-3 MINUTES WITH A LITTLE OLIVE OIL, THEN ADD THE SWEET SAUTERNES WINE ANC COVER WITH A LID. COOK WITHOUT COLOUR UNTIL AL DENTE. COOL.
ADD THE REMAINING INGREDIENTS EXCEPT THE CHIVES AND MIX WELL TOGETHER. TASTE AND CHECK SEASONING.
SCRAPE INTO A CLEAN CONTAINER. COVER, DATE/LABEL AND REFROGERATE FOR UP TO 3 DAYS BEFORE USE.
WHEN READY TO SERVE ADD CHIVES
TIP - ADDING THE CHIVES TOO EARLY MAY CAUSE THEM TO DISCOLOUR AND LOOK UNAPPETISING.
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