Gastronomixs

Fennel ragout

Fennel ragout

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Ingredients

300

g

fennel, finely diced

100

g

onion, finely chopped

100

g

butter

50

ml

white wine

150

g

cream

2

tbsp

crème fraîche

 

 

salt and pepper

1

tbsp

tarragon, fresh

Preparation method

  • Melt the butter in a saucepan and gently fry the fennel and onion until translucent.
  • Add the white wine and briefly reduce.
  • Add the cream and cook the fennel until done.
  • Remove the fennel from the cream and reduce the cream further until it has the consistency of a salpicon.
  • Finish off the cream with fresh tarragon and crème fraîche.
  • Add the fennel again and season to taste with salt and pepper.

Serving suggestions

  • As part of an entremets course, e.g. with cod and a variety of mushrooms.
  • As part of a main dish, e.g. with pike perch, tomato, onion, and potato components.

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