If you're not familiar with fennel, don't be put off by the flavour being likened to aniseed, or liquorice; yes, those notes are present but when sauteed, this aromatic, herby root vegetable turns uniquely sweet, with citrussy undertones. Not a fan? Leave it out, but don't reject the fennel seeds -their warm, earthy flavour is quite different to their more personality-laden fresh counterpart and add a complex, savoury profile to the overall dish. Meanwhile, if you're not too keen on double cream, creme fraiche will add a similarly silky texture to the sauce, but the end result won't be quite as luxurious.
展开▼
