Fennel pollen cream
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.
Ingredients
- 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
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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Fennel pollen cream
