Fennel green sauce

Ingredients for 4 servings:

• 4 bunch fennel – greens from 4 large fennel bulbs
• 8 cloves garlic (or to taste)
• Salt, to taste
• Black pepper, freshly ground, to taste
• 100 ml oil (corn or rapeseed oil)
• 100 ml extra virgin olive oil
• 5 tbsp lemon juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with fish, meat and vegetable dishes, to refine salad dressings

Clean the fennel greens, remove the coarse stems (or cut the stems into small pieces and use them), and chop them very roughly. Peel and roughly chop the garlic. Place it in a food processor with a little oil, salt, pepper (I like it peppery), and garlic and chop. Gradually add the remaining oil – more or less than the specified amounts depending on the desired consistency and intended use. The degree of chopping also depends on personal taste. I sometimes puree it very finely, sometimes just roughly chop it (it creates a better visual effect). This is a sauce that I use almost as a “concentrate.” I add a few spoonfuls to a salad dressing, a few to garnish fish dishes, to make a fish sauce, or to a vegetable dish (I think it’s great with asparagus or steamed yellow beets, for example). It’s also delicious to add a few spoonfuls to a “naked” risotto, perhaps with lamb or pork. It’s also delicious with lamb dishes, whether drizzled over a grilled lamb chop or added to the sauce for a braised leg of lamb. And: nice and cold with a slice of lemon for smoked salmon! This recipe is a basic recipe; depending on the specific use, I add other ingredients to the dish, like more garlic, other herbs (it’s great combined with cilantro or dill), sour cream/yogurt (e.g., in salad dressings), etc.