- 2 medium fennel bulbs
- 1oz butter
- juice of 1/2 lemon
- chicken stock
1. Trim some of the root off the fennel. Remove any fronds (reserve), trim the green tops back leaving a small amount and remove any stringy or damaged outer layers.
2. Slice the bulbs into 5-10mm/
Source: Richard Doyle for MasterChef 2001
Submitted By: Marlen