Gastronomixs

Fennel and Chardonnay dressing

Fennel and Chardonnay dressing

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Ingredients

100

g

lime juice

100

g

Chardonnay vinegar

400

g

fennel juice

200

g

vegetable or chicken stock

3

dl

olive oil

5

dl

sunflower oil

1

leaf

gelatine

Preparation method

  • Soak the gelatine in cold water.
  • Heat the yuzu juice.
  • Squeeze the liquid from the gelatine and melt it into the yuzu juice. Remove the pan from the heat.
  • Mix all the ingredients, except for the oil.
  • Lastly, add the oil, drop by drop.

Serving suggestions

  • As a tart dressing to go with fish dishes.

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