magret-d-oie-fume-au-poivre-bouchees-de-fenouil-a-la-creme-de-raifort

Smoked goose breast with pepper, fennel with horseradish cream

Ingredients

  • 2 young (small) fennel bulbs
  • 1/2 bunch of chives
  • 1 tsp horseradish
  • 1 tsp double cream
  • 6 sliced of smoked goose breast with pepper

Directions

Peel the fennel bulbs, cut them into 2 and separate the petals.

Cut 5 or 6 cm sections and set them aside them in water with some ice cubes.

Mix a little horseradish with the double cream and the chives.

Drain and dry the fennel slices on a cloth.

Place the horseradish cream in the centre of the pieces of fennel and place a slice of smoked goose breast on top.

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