Cucumber Pancakes with Carrot and Fennel Sauce

For the cucumber pancakes with carrot-fennel sauce, first boil milk with spices and butter, stir in polenta and cook over low heat, stirring constantly, until thick and let cool briefly. Stir in yolks, gherkins and herbs and let cool. Form mixture into small patties and slowly fry in olive oil and butter until golden brown on both sides. Clean fennel and cut into strips. Peel carrots and cut into slices. Glaze fennel and carrots in a little butter and season. Pour in some vegetable stock and cook until al dente. Finally, thicken with a little starch and season with fennel herb. Spread the sauce on the plates and put the pancakes on top. Garnish with delicatessen cucumbers and fennel cabbage. Serve the cucumber pancakes with carrot-fennel sauce.

Preparation Tip:

Cucumber pancakes with carrot-fennel sauce are delicious not only as a main dish, but also as a side dish.

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