RecipeMuncher

Zander It was time to give fennel another chance in my kitchen. Talking about chances I also gave basil pesto another go: I pureed the basil leaves with cashews, goat cheese and of course olive oil. Anyway the fennel got poached in chicken stock among some black tea. I loved the taste of it with the light touch of black tea! I already planned to prepare it again somewhen next week. What else could better to serve with fennel than a nice slice of fish! I chose zander and served some white po (...)