Sauté shallot and fennel with olive oil, extinguish with milk. Add the tomatoes, season with pepper, season with salt and cook for about ten minutes in a closed saucepan with the fire reduced. Then reduce with the lid open: the quantity should become creamy. Finally season with chopped juice of one lemon, pepper, parsley and salt.
Serve with: veal fillet with artichoke base and fennel ragout.