Ingredients

• two tablespoonfuls fennel leaves
• half pint white sauce (unsweetened)

Method

• Wash the fennel leaves thoroughly, put them in boiling water and simmer until tender. (Do not overboil or they will turn into pulp.)
• Cool, strain and chop the leaves finely.
• Now add them to the prepared white sauce.
• Serve with hot salmon, sewin, or mackerel.