Fennel with Avocado and Wild Garlic Remoulade

Rinse fennel bulbs, shorten leaf stalks, and set tender fennel greens aside for tartar sauce. Cut fennel bulbs into eighths and place in a cooking vessel as level as possible. Pour white wine and Oe1 over and season with salt. Cover and cook for eight to ten minutes until tender and cool.

Mash avocado together with half-stiff whipped cream and seasoning ingredients. Add chopped wild garlic and fennel greens, chopped eggs, gherkins and capers to the sauce. Serve the tartar sauce on the drained fennel.

The remoulade also goes well with asparagus spears.

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