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
