Roasted fennel with feta cream, an original and flavorful starter. Smoked paprika and toasted almonds add a complex flavor to the fennel, while the feta cream rounds it all out.
Preparation of the fennel Remove the base and the fronds from the fennel. Using a mandoline (be careful of your fingers), slice it thinly.
Cooking the fennel Place on a baking sheet drizzled with olive oil. Sprinkle with smoked paprika. Season with salt and bake at 200° for 15 minutes.
The mixture: Crush the feta with the yogurt, the tablespoon of oil, and the pinch of salt. Add the fennel seeds. Mix. Lightly toast the almonds in a dry pan.
Plating Distribute the feta cream onto the plates, then add the slices of fennel and the crushed almonds. Sprinkle with a bit of smoked paprika. Serve warm or at room temperature.
0 servings
4
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