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Fennel and Orange Salad

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Fennel and Orange Salad

The perfect fennel and orange salad recipe with a picture and simple step-by-step instructions.

  • 300 g Fennel fresh
  • 2 Oranges
  • 2 Shallots
  • 300 g Beef fillet
  • 1 tbsp Rapeseed oil
  • Salt and pepper
  • 20 g Butter
  • 1 tbsp Honey liquid
  1. Clean the fennel, keeping the greenery. Quarter the tuber, cut into thin slices. Fillet the oranges and squeeze the rest of the oranges with your hands. Halve the shallots and cut into thin strips.
  2. Heat the oil in a pan and fry the beef fillet on each side for about 3 minutes, wrap in aluminum foil.
  3. Fry the butter with fennel and shallots in the roast for 3 minutes and deglaze with the orange juice, season with salt, pepper and honey. Then 1 minute. Bring to a fizzy boil. Arrange with the orange fillets on plates.
  4. Cut the beef fillet into thin slices and add. Garnish with fennel greens and serve.
Dinner
European
fennel and orange salad

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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