2 fennel bulbs, trimmed and halved
8oz duck bacon
2 sprigs fresh rosemary,1 sprig thyme, 1/2 cup fresh tarragon, roughly chopped
freshly squeezed lemon
2 tbsp almond oil
2 tbsp white wine
1 tbsp olive oil
2 tsp cider vinegar
8 oz sliced Munster Alsace, Livarot or Pont l'Evêque,
5 tbsp double cream
Fresh ground black pepper
pinch of paprika, nutmeg, brown sugar
Boil fennel in a large pan of water, and simmer for 5 minutes. Drain and set in a large oven-proof dish.
Place slices of duck bacon and chopped rosemary over cooked fennel and drizzle over the lemon juice, wine and oils. Cover with foil and bake in a pre-heated oven at 350, for approx. 50 minutes.
Uncover and lay the munster slices over the fennel, then pour over the double cream. Return to the oven for an extra 15 minutes. For extra visual effect place under broiler for 5 minutes, until browning.
Serve as a side dish to either grilled trout or lamb.