Fennel is a typical side vegetable for fish dishes. The anise taste goes well with white wine sauces or beurre blanc.
Tournated and blanched in the shape of a spoon, the individual fennel segments can be filled with other vegetable components. Sauteed spinach leaves or a fine ratatouille are suitable for this.
You use the sections from tournaments, for example, to make fish stock or purees.
