Whipped Cream and Egg Mushroom Ragout on Roasted Fennel

Sauté in olive oil seasoned with salt and pepper. Shorten the stem of the chanterelles, rinse the chanterelles, sauté in butter and season with garlic, salt, pepper and lemon.

Finally add whipped cream and a little bit of honey and cook everything together. Arrange the fennel in a star shape in the center of the plate.

Quarter the cherry tomatoes and arrange them evenly around the fennel. Drape the chanterelle ragout on top of the fennel.

Finally, make a salad dressing from vinegar, oil, salt, pepper, onion and herbs, drizzle over the whole thing and garnish with fennel herb.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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