Fennel pollen cream
Item 1 of 1
Simon Hulstone's fennel pollen cream recipe makes an elegant accompaniment to many fish and seafood dishes. Dill and fennel pollen makes a triumphant combination.
First published in 2015
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Ingredients
Metric
Imperial
- 1 tsp fennel pollen, plus a few extra flowers for sprinkling
- 100ml of double cream
- 1 tsp dill, finely chopped, plus extra for sprinkling
- lemon juice
- sea salt
SAVE RECIPE
Method
1
Place the cream in a bowl and whip to a thick ribbon. Stir in the rest of the ingredients, check the seasoning then whip until soft peaks form
- 100ml of double cream
- 1 tsp dill, finely chopped, plus extra for sprinkling
- 1 tsp fennel pollen, plus a few extra flowers for sprinkling
- lemon juice
- sea salt
2
Quenelle onto plates and serve with a sprinkling of finely chopped dill and fennel pollen flowers
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