Watermelon, Seared Cheese and Fennel Chips Hors d'oeuvre
Ingredients
| 400 g | Watermelon | |
| 200 g | Goat cheese (Riebler) | |
| 0.25 глава / bulb | Fennel bulb | |
| — | Olive oil, for sprinkling | |
| 100 ml | Balsamic vinegar (for the balsamic reduction) | |
| 2 tbsp | 30 ml | Sugar (for the reduction) |
| 1 | Juice of 1 orange (for the reduction) | |
| 100 g | Sugar (for the sugar syrup) | |
| 100 ml | Water (for the syrup) | |
| — | Drops of orange juice (for the syrup) | |
| 1 | Zest of 1 orange (for garnish) | |
| — | Chives and thyme (for garnish) |
Instructions
- Make the syrup: put the sugar and water in a saucepan over the heat. Once the liquid thickens, add drops of orange juice so it does not crystallize.
- Slice the fennel into very thin rounds — 0.2 cm — and arrange them side by side in a tray lined with parchment paper. Using a brush, coat them with the sugar syrup. Bake in an oven preheated to 80 degrees until they become crispy chips.
- For the reduction, put the orange juice, balsamic vinegar and sugar in a saucepan over the heat. Let the liquid reduce by half.
- Using a suitable spoon (melon baller), scoop balls out of the watermelon.
- Slice the cheese into rounds 1 cm thick and sear it in a very hot non-stick pan so it takes on a brown crust.
- On a plate, spread some of the balsamic reduction, top with the seared cheese and arrange the watermelon balls over it. Garnish with the fennel chips, chive stalks and a sprig of thyme. Sprinkle with grated orange zest and drops of olive oil.