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Fennel Sauce Foe Fish

A green sauce made by blending boiled fennel into white sauce, seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sauce and fennel work together. They rank in the top 24% of all ingredient pairs, and cooks put them together in 181 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fennel Sauce Foe Fish

Ingredients

Directions

Prepare the fennel

  1. Boil the fennel until tender.

  2. Pound the boiled fennel in a mortar.

  3. Pass the pounded fennel through a wire sieve and then a fine sieve.

Finish the sauce

  1. Prepare 3/4 pint of white sauce.

  2. Add the fennel puree to the white sauce and mix until the sauce is green.

  3. Season with salt to taste.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sauce + fenneltop 24% of all pairs
    Smell alikelow
    Cooked together181 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

White sauce
Forms the creamy, thickened base that the fennel puree is stirred into.
Fennel
Supplies the aroma and flavour, and turns the sauce green when pureed in.

The step that matters

Passing the pounded fennel through a wire sieve and then a fine sieve. Cooked fennel contains fibres that stay stringy unless they are broken down and strained out. Pressing the pulp through two sieves leaves a smooth puree, so the sauce has an even colour and a silky texture rather than a grainy one.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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