3 fennel bulbs, core removed, finely chopped
100g butter (plus extra 200g, softened)
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.