Summary

Ingredients

• 0.5 ½ butternut squash (se)
• 3 slices processed cheese
• 1 egg (s)
• 1 tablespoon butter
• 1 tablespoon oil
• 2 pinches salt and pepper
• 3 tablespoon flour for the breading
• 1 cup breadcrumbs mixed with sesame seeds
• 2 tuber / s fennel
• 1 tablespoon butter
• 2 pinches anise
• salt and pepper

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Instructions

1. Peel the butternut squash and cut into thin medallions (slices). Fry in oil butter until almost done. Salt and pepper and then take out and let cool down a bit.
2. Meanwhile, prepare the fennel bulbs and cut into strips. Steam softly on the steam sieve in steam. In this way, significantly more vitamins and minerals are retained than when boiling in water.
3. While the fennel is cooking softly, spread the processed cheese on half of the pumpkin slices, season with plenty of salt and pepper. Place the remaining pumpkin slices each on a slice of cheese so that small sandwiches are created.
4. First turn them in flour, then pull them through the beaten egg and turn them well in the breadcrumbs and sesame mixture. There should also be breadcrumbs on the side, otherwise the cheese will run out when frying.
5. Roast the cordon bleus on both sides for about 3 - 4 minutes in oil butter until golden brown.
6. Meanwhile, take the fennel out of the steamer and season with salt, pepper and aniseed. Anise is very similar in taste to fennel and therefore supports the fine taste of the vegetables. It acts as a natural flavor enhancer. Finally add the butter to the fennel and mix well. Serve with the butternut squash cordon bleus.