Caramelized Fennel with Goat Cheese
- 2 fennel bulbs
- 2 tbsp unsalted butter
- 1.5 tbsp olive oil , plus extra to finish
- 1 tbsp sugar
- .5 tsp fennel seeds
- Salt and black pepper
- 1 tbsp sage , thyme or 1/4 cup dill or parsley
- 21/2 oz . creamy goat cheese
- Grated zest of half a lemon
Wash fennel and remove any tough outer leaves. Slice the bottom root off but leave in core. Cut each bulb lengthwise into 1/2 inch slices.
Melt half the butter with half the oil in a large fry over high heat. When the butter starts to foam add the sliced fennel - do not overcrowd. Leave without stirring until one side has become light golden, about 2 minutes. Flip and cook for a further 2 minutes. Continue with the rest of the fennel if it did not all fit in the first batch.
Once the fennel has been seared, add the sugar, fennel seeds and plenty of salt and pepper to the pan. Fry for 30 seconds then return the fennel to the pan and caramelize gently for 1 to 2 minutes. Remove to a plate and allow to cool.
To serve, toss the fennel in a bowl with the garlic and herbs. Taste and adjust seasoning. Arrange on a serving plate and dot with goat cheese. Finish with a drizzle of olive oil and lemon zest, serve at room temperature.