Creamy Fennel Sauce – We Heart Local BC

Creamy Fennel Sauce

Creamy Fennel Sauce


30 mL (2 tbsp) Butter

250 mL (1 cup) thinly sliced Fennel (Bulbs)

1 medium chopped Onion

250 mL (1 cup) White Wine

250 mL (1 cup), 18% or 33% Cream


Freshly gound Cracked Black Pepper

4 cooked Trout Fillet

Cooking Instruction

1. In a large frying pan, melt butter over medium heat and cook onions and fennel.
2. Add white wine and reduce by half. Add cream and simmer for 2 minutes, stirring constantly. Salt and pepper, to taste. Serve hot over cooked trout fillets.

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