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
- In a large frying pan, melt butter over medium heat and cook onions and fennel.
- 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.
SERVING SIZE: 4