Fried Cheese in Ginger Biscuits on Fennel Salad

“A dish from near the Belgian border”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 camembert cheese, cut into 6 triangles each
  • 150 g speculoos biscuits or 150 g ginger crackers
  • 50 g of fine semolina couscous
  • 2 fennel bulbs
  • 4 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 500 ml cooking oil
  • salt and pepper

Directions

  1. Smash the biscuit in the bowl with couscous and mix extensively.
  2. Add a couple of pinches of salt and pepper.
  3. Pour into a shallow dish and coat the portions of cheese mixture.
  4. Allow them four hours to harden in the freezer.
  5. Remove stems of fennel and the first skin if damaged.
  6. Using a mandoline or a sharp knife, finely chop the fennel bulbs over a bowl. Drizzle with oil and vinegar, add a couple of pinches of salt and pepper.
  7. Fry in oil for about a minute.
  8. Drain on paper towels.
  9. Enjoy immediately with the fennel salad.

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