Fennel carpaccio with cherries and aniseed-flavoured flowers and herbs

Fennel carpaccio with cherries and aniseed-flavoured flowers and herbs

Recipes by René Mathieu
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Fennel is well known for helping to remedy digestive problems and inflammation of the respiratory tract. Traditionally, it played a role in treating flatulence and period pains and also in increasing breast milk supply.

Ingredients

1
organic fennel bulb (with fronds)
*
A few mint leaves
2
tablespoons plain yoghurt
60
g Parmesan
0,5
teaspoon fennel seeds
*
Juice of 1 lemon
*
Extra virgin olive oil
*
Sea salt
*
Freshly ground pepper
1
generous handful of cherries

Slice the fennel bulb and arrange the slices nicely on a plate. Finely chop the fennel fronds and scatter over the sliced fennel along with the mint leaves. Drizzle over a generous amount of olive oil and the lemon juice, and sprinkle with a few fennel seeds. Thinly slice the stoned cherries and scatter over the carpaccio. Place in the fridge for 2 hours.

When ready to serve, lightly whisk the yoghurt and drizzle it over the carpaccio along with freshly ground black pepper and a pinch of sea salt. Finish by decorating with a few aniseed-flavoured herbs and flowers (tarragon, French marigolds, etc.).

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