La Cocotte leaves the kitchen to Hélène Thekal, chef of Au Boucan, and places Jacquard in Lille.
reading time:
2 minutes
” Cooking was inside of me but I didn’t think about it. This is the conclusion of the skills assessment that Helen Thikal took a few years ago. In fact, the kitchen, she is only thinking about it since her birth.
The fruit of a cultural melting pot, this so-called shy guy talking about it just had to go to the stove. ” I love big plates, beautiful colorful dishes, and I love people to eat! »
At the restaurant Boucan, run by women in Lille, his menu changes every day and the effects make him concoct dishes to die for. At Le Buchan, we don’t eat, we devour!
to prepare
: 20 minutes – cooking
: 15 minutes – cost
: *- difficulty
: *
Ingredients (for six people)
– 3 fennel bulbs
– butter
– Sugar
– fennel seeds
– 2 cloves of garlic
– salt
– Pepper
One piece of goat’s cheese
– liquid cream
– a bunch of dill
– 1 pomegranate
Progress
Cut the fennel into slices 1.5 cm thick. Melt the butter in a frying pan and fry the fennel slices in it for 3 or 4 minutes on each side.
Remove from the pan and replace with a little butter, 3 tablespoons sugar, and 1 tablespoon fennel seeds.
Leave the caramel for 2 or 3 minutes, then add the fennel.
Leave for 1-2 minutes, salt and leave for 5 minutes in the oven on a plate to get a beautiful brown color.
Mix the stem with 1 clove of garlic, add the liquid cream and pepper and mix until you get a slightly thick consistency.
Mix dill with garlic clove. Dip the fennel slices in this mixture.
Riding
Arrange the fennel slices passing in the dill, add one tablespoon of goat cream, collect the pomegranate seeds and decorate the dish.
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