80 ml (1/3 cup)olive oil4fennel bulbs, trimmed and quartered1 tbspfennel seedsPinchof caster sugar80 ml eachdry white wine and vermouth40 gmunsalted butter, coarsely chopped
Preheat oven to 180C. Heat oil in a large, deep ovenproof frying pan, add fennel and fennel seeds, season to taste with sea salt and sugar and turn occasionally until golden (6-8 minutes). Add wine and vermouth, cover closely with baking paper and braise in oven until tender (25-30 minutes). Remove fennel with a slotted spoon (keep warm), then bring braising liquid to the simmer over medium heat. Add butter a little at a time, whisking continuously after each addition until incorporated, then season to taste. Spoon sauce over fennel and serve hot.