> REALLY SIMPLE FENNEL SAUCE FOR FISH
> SICILIAN FENNEL SALAD
> FENNEL RECIPE : GREEDY STARTER FOR 4

1 * fennel
1/2 * lemon
1 small tub of half fat crème fraiche
A small quantity of milk
Fish of choice (works well with all types of fish but I tend to use salmon)
White wine
Vegetables of choice (go on, try asparagus!) or a bag of salad if you are really into economy of effort when cooking
Cous cous, rice or noodles or even mashed potatoes if you like. (My choice would be cous cous, mixed with fresh spring onions and parsley - go on, be really adventurous and add some finely chopped sun dried tomatoes if you dare...)

Chop the fennel really fine (might want to use a food processor if you like).Gently heat 1 tablespoon of olive oil in a pan.When oil is warm, toss in the chopped fennel and stir occasionally to stop the fennel burning.Meanwhile - grill the fish, prepare other vegetables you fancy (or rip open a salad bag if you are too lazy) and drink as much of the wine as you dare.  I think asparagus works best with this meal...just wash asparagus under a tap, hold the head end with one hand and the stalk with the other.  Then bend until the asparagus breaks and then toss the remaining head ends into boiling water for two or three minutes.  (The bending to snapping technique is the easiest way to find out how much of the asparagus would taste good and how much to disregard - was shown to me by a posh chef - looks dead impressive).When the fish is really nearly ready, turn the heat under the fennel down really low then squeeze in a little lemon juice (cut the lemon in half and squeeze - how difficult is that!).Then, spoon in some crème fraiche (use half fat crème fraiche so any lady eating this meal will think you are being considerate!).  Stir the fennel goo until the crème fraiche breaks down into a white sauce and add some milk if you like to make the sauce more runny (and impress everyone by telling them you made your own roux sauce!).Add salt and pepper to taste (you're going to need to do this).Finally, take the fish out from under the grill, spoon the sauce on the fish and impress your guests!!!Drain the asparagus and pour a tiny splash of extra virgin olive oil onto the asparagus.  Just toss for a few seconds and then lay the asparagus out alongside the fennel fish.Oh yeah, share the rest of the bottle of wine with your guests as well, unless they brought you some wine...

FENNEL RECIPE : GREEDY STARTER FOR 4
2 bulbs fennel about 450 grams
100 grams freshly grated Parmesan
100 grams real Mayonnaise
1 crushed garlic clove - optional

Cut fennel across in slices, boil in salt water 5 mins, then drain and spread on a quiche dish. Mix all other ingredients, spoon over fennel and bake in pre-heated oven 20 mins or til browned.Serve with melba toast, small pitta triangles etc. and dip in.