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So this originally was supposed to be a dip. Well I didn't really enjoy it that way, but as a sauce for fish, pizza or pasta, hallelujah! The fresh vibrant flavor of the fennel and the salty goodness of the anchovies. Yum! A few capers, some fresh tarragon and a fresh squeeze of lemon juice over the top. It also stays beautifully creamy when warmed up! Lovely!
Ingredients
1 fennel bulb steamed
2-5 anchovies
4 tbs full fat coconut milk
1 tbs fresh lemon juice
2 cloves of garlic
2-5 anchovies
4 tbs full fat coconut milk
1 tbs fresh lemon juice
2 cloves of garlic
Directions
Trim off the green stocks from your fennel and set aside to use in something else. Now trim off the bottom of your fennel bulb and slice it in half. Peel all the layer apart and steam until soft. Now with an emulsion blender add all ingredients except anchovies into the blender and blend until well mixed. Now add your anchovies 1 at a time and taste in between. when the sauce tastes salty enough and has a good anchovy flavor, you are done. I added 3 but if you want 1 or 6 go for it. If you need to thin it our a bit more just add a little more coconut milk. Fresh black pepper is fantastic in this sauce but if you have not reintroduced don't use it. This sauce will be fantastic with a light fish and some fresh tarragon!
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