Fennel in Parmesan Crust on Sorrel

Ingredients

• 3 bulbs fennel
• 1 lemon (juice)
• Salt
• Pepper (freshly ground)
• 50 g flour
• 100 g freshly grated Parmesan
• 2 tbsp olive oil
• 1 tbsp butter (for frying)
• 200 g sorrel

Instructions

1. 1.

   Wash, trim the fennel bulbs and cook them in plenty of salted water with lemon juice for 10 minutes; remove, shock in cold water and dry. Halve the fennel from root to stem and slice about 5 mm thick with a knife. Season the slices with salt and pepper. Mix flour and Parmesan on a flat plate and coat the fennel slices in the mixture. In a non‑stick pan, brown the coated slices on both sides golden‑yellow using oil and butter. Keep finished slices warm in the oven.

2. 2.

   Wash, rinse, and dry the sorrel.

3. 3.

   For serving, spread the sorrel on a plate and arrange the baked fennel over it.