Fennel tartare with crushed croutons & feta
Choose high quality ingredients for this one and find yourself blown away.
Equipment
- plating ring / ring mold
- zester
- baking paper
Ingredients
- 1 large fennel (or 2 smaller ones)
- 2 cloves of garlic
- 1 lemon
- 1 slice of (preferably old) bread
- 50 gr feta
- fennel seeds
- (salted) butter
- olive oil
- white balsamic vinegar
- salt & pepper
- Atsina cress
Instructions
Fennel
- Preheat the oven to 180℃.
- Cut the stems off and the (hard) heart out of the fennel and cut the rest in small pieces (1 by 0,5 cm).
- Put some olive oil (preferably quite good quality) in a pan and bake the fennel on high heat for 1 minute and then turn the heat low.
- Crush two cloves of garlic and add them to the fennel. Add some fennel seeds and some pepper as well. Keep on low heat for three minutes while stirring occasionally.
- Then add a dash of white balsamic vinegar. Let it reduce while stirring.
- Then add 10 gr of salted butter (or if you don't have that, some butter and some salt).
- Put a lid on the pan and let it braise for 15-20 minutes.
crushed croutons
- Cut a slice of old bread into dices and soak them in some olive oil. Add some salt and pepper.
- Put the dices on a piece of baking paper and put them into the oven for about 10-15 minutes or until crunchy.
Finishing touches
- Put some slices of lemonzest into the pan with the fennel.
- Break (don't cut) the feta into crumbs.
- Crush the croutons into crumbs as well.
Plating
- For each plate, place a plating ring on a small plate, put ¼ of the fennel in it, add some crushed croutons and some feta, then finish with some extra lemon zest and a cress.