For ➍ as a side dish, for ➋ as a main 1 fennel bulb
1 tbs fennel seed
½ ts sea salt
1.5 dl virgin olive oil
2 tbs capers
oil (for frying)
1 soft fresh soft goat cheese, French
1-1.5 lemon
Grind the fennel seed with the sea salt in a mortar (but not necessarily until it is a homogeneous powder) and mix the result with the olive oil.*
Scrape the fennel into thin ribbons with a mandolin. Mix them generously with the fennel oil* and let them marinate (that is allowed overnight, but half an hour is also good).
Rinse the capers and pat them dry. Heat a little oil in a saucepan and fry the capers until they get a meaty texture with crispy edges. Let them drain.**
Sprinkle the capers over the fennel and serve with the goat cheese.
Serve with crusty bread, which you can dip in the soft cheese and marinade.
*Make a lower calories lemon oil marinade with 2tbs olive oil, juice & grated peel of 1-1.5 lemon. Add the fennel seeds & salt.
**Don't fry the capers when short in time.
