Elegant Fennel Trays with Fresh Goat Cheese – Chef Hubert's Quick Recipe

• 4 fennel bulbs
• 400 g fresh goat cheese
• 1 bunch chives
• 2 tablespoons crushed hazelnuts
• 1 bunch chervil
• 1/2 bunch fresh peppermint
• 1 lemon
• 2 tablespoons hazelnut oil
• 1 tablespoon coriander seeds
• Salt and pepper

Difficulty: Easy

Wash the fennel bulbs, trim the base and stems, remove any damaged outer leaves, and halve them lengthwise.

Finely chop the fennel hearts and mix with the juice of 1/2 lemon.

Add the fresh goat cheese, chopped herbs (reserving 3 sprigs of mint for garnish), hazelnut oil, and pepper. Mix well and season with salt to taste.

Fill the fennel halves with the mixture, sprinkle with coriander seeds and crushed hazelnuts, and garnish with chervil, mint sprigs, and thin slices from the remaining 1/2 lemon.

Serve chilled.

Recipe by Chef Hubert