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Jambon prétranché
4 slices of Serrano Ham
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2 fennel
10 cl red wine vinegar
100g honey
20cl water
3 anise
6 Cardamom grains
4 sheets of Brick dough
Melted butter
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Brick dough triangles

Cut the green top of the fennel and cook it 4 minutes in salty boiling water. Chill with fresh water. Put all of the rest of the ingredients in a saucepan and bring them to a boil.


Now add the rest of the row fennel cut in half. Let it cook for another 30 minutes, afterwards let it cool down. Take a sheet of the Brick dough, and brush it with butter. Put the mixture on the sheet and cover with another sheet. Cut it in 8 triangles like a pie. Do the same with the other two sheets. Cook for 5 minutes at 200°C in an oven.

Fennel chips

Cut one fennel with a mandolin. Whisk one egg white with sugar. Put the fennel on a baking plate and brush with the egg white. Cook at 70°C for 3 hours. Let chill.

Ham chips

Lay ham slices between two slices of baking paper. Let cook 150°C for 20 minutes.

For the presentation

Cut a fennel in tiny slices. Alternate one fennel triangle and some fennel slices to make a millefeuille. Add the ham chips next to the millefeuille and the fennel chips next to the Foie Gras.