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Fennel Sauce for a Fish Drizzle
From Dorothy McNett's recipes at www.dorothymcnett.com
1-2 fennel bulbs
Wash and trim the fennel, cutting it into slices. Place in a glass or ceramic bowl and put the butter on top. Cover. Cook 3-4 minutes in the vegetable cooker (aka the microwave). When tender, allow to cool. Season with salt and pepper and use as is to serve with fish steaks or fillets. Or, make a puree out of it in food processor or blender and use it as a drizzling sauce over freshly cooked fish, adding a bit of olive oil or other liquid as desired.
Recipe created 2010-01-18.