Fennel soup with bitter cocoa and marinated anchovies tartare.
Ingredients
- 1kg Orogel fennel, quartered
- 50g Orogel shallot
- 100g milk
- 500g water
- 10g Orogel garlic
- 20g butter
- 20g extra virgin olive oil
- For the anchovies tartare:
- 4 anchovies fillets
- 5g white wine vinegar
- 10g water
- 25g sugar
- 25g salt
- For the decoration:
- 10g bitter cocoa
- 1 lemon
- 50g breadcrumbs
Drinks to pair
- White-wine
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To Prepare
Brown the garlic and shallot in a saucepan with extra virgin olive oil and butter. Add the sliced fennels and stew for a few minutes. Cover with milk and water and let cook for 30 minutes.
Blend the mixture and keep warm.
Gut the anchovies, cut in halves and season each part with salt, sugar and white wine vinegar. Let them marinate for 20 minutes. Drain them on kitchen paper and chop.
Toast the grated breadcrumbs until golden and add grated lemon zest.
Pour the fennel soup in a bowl, sprinkle the cocoa powder, breadcrumbs and zest cross-like and place in the centre a quenelle of marinated anchovies.
