This tasty purée is one of the nicest accompaniments to fish. I serve it with salmon and a few crispy lardons but any white fish would be just as fine. I also turn the purée into soup by adding enough stock-veg or chicken- to let it down to a soupy consistency. If possible, steam the fennel as I think the bulbs retain a more intense flavour but if you haven’t got a steamer then boil the fennel until tender and sauté the wild garlic for a minute or two with a knob of butter before puréeing.
- 3 bulbs fennel
- 100g wild garlic, washed and patted dry
- 400g tin cannellini beans, drained and rinsed
- 3 tablespoons crème fraiche
- 1 tablespoon lemon juice
- To serve 4 fillets of roasted salmon and some crispy lardons
- Trim the fennel and cut in half. Place in a steamer over a saucepan of water and bring to the boil. Steam for about 20 minutes until the fennel is soft all the way through. Add the wild garlic and continue to steam for 2 minutes.
- Place the fennel, wild garlic, cannellini beans, crème fraiche and lemon juice in a food processor and pulse until you have a smooth purée. Taste and season with salt and ground black pepper. Transfer to a saucepan and stir over a low heat to warm through.