Choosing cheese, piece of cake
Brugge Dentelle with figs
4 pers.
45 min
- 3 Brugge Dentelle cheeses
- 8 ripe figs
- Black pepper
- Coarse sea salt
- 2 tbsp olive oil
- 1 tbsp crushed fennel seeds
- 4 sea bass fillets with skin
- Half a dozen fresh herbs, e.g.: coriander, cress, basil, mustard herb, rocket, chives
- 1 tbsp dressing
Rub the sea bass fillets with a mixture of olive oil, black pepper, fennel seeds, salt
Put in the refrigerator for a few hours
Cut the cheeses into slices
Cut the figs into slices
Grease a couple of oven dishes with olive oil and in them arrange the figs and cheese upright in alternate layers, seasoning with salt and pepper. Put the dishes on the BBQ or under the grill and bake lightly until the cheese has melted
In the meantime grill the fish lightly on the BBQ and serve with the cheese and figs
Prepare the herbs, finish with some dressing and serve immediately.
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