Fennel Purée (stove top)


3 fennel bulbs, core removed, finely chopped

100g butter (plus extra 200g, softened)

100ml Pernod

¼ tsp salt

½ lemon, zested

1 tbsp squid ink


Ingredients provided by:



Place fennel in a small saucepan with butter and 75 ml of Pernod. Cover with a cartouche and sweat gently until cooked.

Transfer to a food processor, add the remaining 25 ml Pernod and and blend until smooth. Add salt, lemon zest and squid ink. Adjust consistency with remaining softened butter.