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Fennel trays with fresh goat cheese


Ingredients:8 people
  • fennel bulbs
    4
  • fresh goat cheese
    400 g
  • chives
    1 bunch
  • crushed hazelnuts
    2 tablespoons
  • chervil
    1 bunch
  • fresh peppermint
    1/2 bunch
  • lemon
    1
  • hazelnut oil
    2 tablespoons
  • coriander seeds
    1 tablespoon
  • salt and pepper mill


Preparation:
  • Preparation time:15 minutes


Difficulty:[usr 1]

Wash the fennel bulbs, cut the base and the stems, remove the damaged outer leaves then split them in half lengthwise.

Take the hearts, mix them fairly finely with the juice of 1/2 a lemon.

Then add the fresh goat cheese, the herbs except 3 sprigs of mint for decoration, the hazelnut oil, pepper and mix for a few more seconds. Taste before salting.

Spread the mixture into the reserved fennel shells, sprinkle with coriander seeds and crushed hazelnuts and garnish with chervil, mint and slices of the remaining 1/2 lemon.

Serve chilled.

Chef Hubert's recipe

Fennel trays with fresh goat cheese