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🍽️ Grilled Fennel with Cheese Crust on Sorrel

266 kcal · 30 min · 4 servings

Ingredients

• 3 bulbs fennel
• 1 lemon (juice)
• salt
• pepper (from the mill)
• 50 g flour
• 100 g freshly grated Parmesan
• 2 tbsp olive oil
• 1 tbsp butter (for frying)
• 200 g sorrel

Instructions

1. 1. Thoroughly wash the fennel bulbs.
2. 2. Trim off the tough bases.
3. 3. Bring a pot of water to a boil and add plenty of salt and a splash of lemon juice.
4. 4. Boil the fennel in it for 10 minutes.
5. 5. Remove the fennel from the water.
6. 6. Rinse it briefly with cold water to stop the cooking process.
7. 7. Pat the fennel dry with a kitchen towel.
8. 8. Slice the fennel halves from the base into approximately 5 millimeter thick slices.
9. 9. Season the slices with salt and pepper.
10. 10. Mix flour and grated Parmesan on a flat plate.
11. 11. Turn the fennel slices in the mixture until they are completely coated.
12. 12. Heat some oil and butter in a non-stick pan.
13. 13. Fry the slices one after the other until golden brown on both sides.
14. 14. Keep the finished slices warm.
15. 15. Wash the sorrel thoroughly.
16. 16. Remove any inedible parts.
17. 17. Spin the sorrel dry.
18. 18. Arrange the sorrel on the plates.
19. 19. Place the warm fennel slices on top.

Nutrition per serving

• kcal: 266
• Protein: 13 g · Fett/Fat: 17 g · Carbs: 16 g