Serves 2-4 • 25 minutes with prep

Braised Fennel With Trout Roe, Miso And Meyer Lemon Beurre Blanc

Citrus umami to sublime your senses.

INGREDIENTS

1- Meyer Lemon - 1 Lemon Cut In Half

2- Fennel Bulb - 1 Whole Bulb, Cut Vertically In Half

3- Olive Oil - 2 Tablespoons

4- Miso - 1 Tablespoon

5- Trout Roe - 2 Tablespoons

6- Butter - 1 Tablespoon

7- White Wine - 1 Splash

8- Chives - Season To Taste

INGREDIENTS

Meyer Lemon

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1 Lemon Cut In Half

Fennel Bulb

1 Whole Bulb, Cut Vertically In Half

Olive Oil

2 Tablespoons

Miso

1 Tablespoon

Trout Roe

2 Tablespoons

Butter

1 Tablespoon

White Wine

1 Splash

Chives

Season To Taste

STEPS

1

Place olive in pan at medium-high heat.

2

Put fennel in pan, squeeze lemon on top and sprinkle with salt and pepper.

3

Cook until fennel becomes caramalized.

4

Pour sauce over fennel and top with trout roe and chopped chives.

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