Instructions: Top and tail the shallots.

Trim the fennel saving a few of the feathery green fronds.

Cut each bulb into six or eight wedges depending on size.

Blanch the shallots in their skins in a pan of boiling water for four minutes.

Scoop out drain thoroughly then skin.

Put the fennel wedges into the same water and blanch until half cooked approx about five minutes depending on size.

Scoop out and drain thoroughly.

Let the cooking water boil down to concentrate the flavours while you get on with the rest of the preparation.

Make sure shallots and fennel are dry.

Heat half the butter with the oil.

Fry the shallots and the fennel over a brisk heat until patched with brown.

Set aside.

Add the remaining butter to the pan dry the pieces of veal then brown in the butter.

Pour off excess fat then return the vegetables to the pan along with about 300ml of their cooking liquid.

Simmer for five minutes until the veal is cooked then boil for a little longer until the liquid has reduced to a few tablespoonfuls.

Now add the creme fra"che and lemon zest bring up to the boil and simmer for a few minutes until rol reduced to a good consistency.

Season with salt pepper and lemon juice.

Veal fennel and lemon go together extremely well. Here they meet in a light ragout bound with a sauce of creme fraiche.

Serves 4

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