Cream of fennel with potato and trout roe gnocco

Cream of fennel with potato and trout roe gnoccoIngredients (for 4 people):

1 kg fennel
400 gr. potatoes
trout roe
vegetable stock
½ onion
extra virgin olive oil
salt and pepper

Sauté the onion in the oil, add 200 grams of potatoes the fennel; cook in the pan for 3-4 minutes and then add the salt, pepper and vegetable stock. Simmer for about 30-35 minutes. In the meantime cook the remaining potatoes in boiling water. Once cooked, peel, mash and make a purée with vegetable stock. Leave to cool. To serve: place the cold purée in the centre of the plate, pour over the cream of fennel and top with the trout roe.

Recipe submitted by:
Ristorante Da Doro
Via Ferracina 38
Solagna (Vicenza)
tel. 0424 816026
closed on Sunday evenings, all day Monday, Tuesday lunchtime