Baked potato with goat cream, lamb strips and braised fennel

Name: baked potato with goat cream, lamb strips and braised fennel
Total time: 10 min
Yield: 4
Ingredients: 8 crumbly potato; 3 tablespoon olive oil; 3 fennel bulb; 0.5 lemon; 150 gram soft goat cheese; 100 milliliters sour cream; 400 gram lamb strips; 400 gram shawarma meat; 1 bunch parsley; 1 bunch chives

Ingredients

Directions

Preheat the oven to 200ºC.
Clean the potatoes and dry them. Brush the potatoes with a little oil. Fold a piece of aluminum foil over and over and put a potato in it. Fold the foil around it, leaving the top open.
Place the potatoes in the foil in an oven dish or on a baking sheet and puff in the oven for about 40 minutes.
In the meantime, heat 1 tablespoon of oil in a casserole and place the fennel slices in it. Pour 1 tablespoon of lemon juice and 1 tablespoon of water and sprinkle with salt. Leave to simmer for about 10 minutes until the fennel is al dente, or smother a little longer for softer fennel.
Stir the goat cheese with the sour cream, lemon zest, 1 teaspoon of lemon juice, salt and pepper.
Heat the remaining oil and fry the lamb strips on a high setting in about 5 minutes until tender and brown.
Remove the potatoes from the foil and cut the top open. Press the potatoes a little so that the opening becomes wider and put a spoonful of goat cream in it. Sprinkle with the parsley and serve with the fennel and lamb strips.