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FENNEL SAUCE

Peel the fennel bulb, saving only the core, blanch it for 2 minutes in boiling salted water, then refresh under cold water. Place the fennel seeds with the milk in a saucepan, bring to a boil, turn the burner off, cover the pan and leave to infuse for 10 minutes. Put the egg yolks in an enamelled pan, whisk for 5 minutes, then gradually pour the strained hot milk over the yolks, still whisking. Add the saffron, the cream and season with salt and pepper. Dice the fennel core into small cubes and mix into the sauce. Serve the sauce hot, with poultry poached in stock or grilled fish.
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2 cups milk
4 egg yolks
1 3/4 oz cr¸me fra”che or heavy cream
1 small fennel bulb
2 level tbsp fennel seeds
1 pinch saffron
salt, pepper
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10
mn
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5
mn
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Once the egg yolks have been added, make sure the sauce doesnÕt boil.
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Sauces
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