Fennel and Crayfish Velouté - Nest in Normandy Dieppe

Fennel and Crayfish Velouté

Ingredients: Yields 4 servings

From the fresh produce market:
450g fennel
100g shallots
1 garlic clove

From the cheesemarket:
10g butter
15cl single cream

From the fishmonger’s:
200g crayfish, cooked and shelled

From the grocery store:
4 tbsp.mixed herbs for salad

From your larder:
2 star anise pods
1 pinch Espelette pepper
4 tbsp. olive oil
Salt, pepper

• Soften 100g of shallots along with the garlic in 10g of butter in a heavy bottomed pan. Cook for 5 minutes, without browning.
• Add the fennel hearts, in cubes, 40cl water, the star anise, salt and pepper. Cook for 10 minutes on low heat.
• Add 15cl of cream and continue cooking for 10 minutes. Remove the star anise and blitz.
• Heat the crayfish in a pan over a high heat with 15cl water, 4 tbsp. olive oil, 4 tbsp. mixed herbs for salad and a pinch of Espelette pepper.
• Divide the fennel cream among the serving bowls and decorate with the crayfish.