Fennel remoulade

Ricardo Soares

Ricardo Soares

31st January 2011
Ricardo Soares

Fennel remoulade

CUT FENNEL BULB INTO 1cm WIDE WIDTHS THEN THINLY SLICE AS FOR COLESLAW, PLACE THE CUT SLAW INTO A MI

Ingredients

  • 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

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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