Ingredients for the braised fennel
- 200 g fennel
- 60 g olive oil
- 10 g herbs of choice
- 3 g garlic
- 50 g shallots
- 100 ml Noilly Prat
- 50 ml Pernod
- 1 lemon
- 300 ml vegetable stock
- salt
- pepper
To prepare the braised fennel
Sauté the fennel in olive oil, season, then add the shallots and garlic. Pour in the alcohol and leave to reduce. Add the lemon and herbs. Top up with the stock and braise in the oven at 170 °C for 1 hour. Cut into slices before serving and sprinkle with fleur de sel.
Ingredients for the saffron jus
- 20 g olive oil
- 200 g shallots
- 5 g garlic
- 5 white peppercorns
- 350 ml dark vegetable stock
- 100 ml white wine
- 200 ml Noilly Prat
- 50 ml Pernod
- 200 ml white port wine
- 100 ml cognac
- 100 ml mushroom dashi
- 50 g white soy sauce
- lemon zest
- saffron
- salt
To prepare the saffron jus
Roughly chop the shallots and sauté along with the garlic in a little olive oil, pour in the alcohol and leave to reduce. Add the stock, dashi, soy sauce and white peppercorns, reduce everything to approx. 200 ml, then pass through a fine sieve. Season to taste with a little salt, saffron and lemon zest.
Ingredients for dressing
- hazelnut & redcurrant vinaigrette
- pickled fennel
- fennel cress