Fermented Fennel Recipe
This fermented fennel recipe makes an appearance in an array of dishes at Sorella, the restaurant of Robin Gill and head chef Dean Parker.
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Ingredients
- 2kg fennel
- 8g of fennel seeds
- 3g of coriander seeds
- 1g of dried chilli
- 2 garlic cloves, finely sliced
- 200ml of white wine
- 2 slices of lemon peel, pith removed
- 2 bay leaves, cut into 4 pieces
- 2l filtered water
- salt
- pomace oil (1)
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