Roasted fennel with white bean sauce

(For 4 portions)

Vegetables:

• 2 punnets Atsina Cress
• 1 punnet Rock Chives
• 4 small fennel bulbs
• 2 tbsp olive oil
• 1 medium red onion
• 2 lemons
• 6 small cloves of garlic
• 2 pinches white ground pepper

White beans and miso sauce:

• 250gr cooked white beans
• 150ml vegetable stock
• 1 tbsp miso paste
• 10 gr butter

Vegetables:

• Preheat the oven to 180℃. 
• Peel and cut the red onions into wedges. 
• Cut the fennel bulb into two longwise. 
• Using a non-stick pan, sear the fennel face down with the olive oil until coloration then transfer into a baking tray with the red onions and garlic. 
• Roast for 20 to 25 minutes. 
• Meanwhile, cut each lemon a half and chargrill each half face down on a hot grill. 

White beans and miso sauce:

• Blitz all the ingredients together and pass through a fine sieve. 
• Bring the sauce to simmer in a small pan and incorporate the butter toward the end. 
• Wisk for a few seconds to give a nice shine to the sauce and serve with the vegetable immediately. 

Plating:

• Pour the white bean sauce in the middle of the plate and arrange the roasted vegetable on top with one half chargrilled lemon for each plate. 
• Add the freshly cut Atsina Cress and Rock Chives, serve.

Recipe: Franck Pontais