For the fennel vegetables, cut the cleaned fennel into slices, finely chop the fennel greens. Heat the fat in a saucepan, lightly sauté the fennel, douse with water. Season with salt and aroma, steam for about 15 minutes.
Clean the leek, rinse well, cut into 2 cm wide pieces, add to the fennel and cook for another 5 minutes. Mix in sauce thickener, bring to a boil, refine with white wine and whipped cream.
Blanch the tomatoes, peel, cut into eighths, remove the seeds, add to the vegetables, heat again, serve, sprinkle with fennel greens and bring to the table.
Preparation Tip:
The fennel vegetables go very well with fish.
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