Fennel-Camenbert

Add the juice of one lemon in enough salted water form. Clean the fennel, rinse and cook for 40 minutes. Remove and drain. Cut each fennel bulb into four slices.

Cut camenbert into slices (one slice for each unit). Place a camembert slice between two fennel slices. Pin each fennel-camenbert piece with two toothpicks.

For the beer batter, whisk the flour well with the oil, beer and a pinch of salt. Whip the egg whites until stiff, fold into the batter and stir until smooth.

Heat the fat in the deep fryer to 175 °C. Dust the fennel-camenbert pieces first with flour, then dip them into the beer batter and bake them in fat for 5 minutes. Remove the pieces from the fat with a skimmer, drain on kitchen roll and serve warm.

Drinking suggestion: beer: Baguette

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