John Myers
Fennel Carpaccio with Oranges
The perfect fennel carpaccio with oranges recipe with a picture and simple step-by-step instructions.
- 2 Pc. Fennel
- 2 Pc. Oranges
- 50 g Walnuts
- 20 g Cranberries
- 50 g Olive oil
- 3 g White wine vinegar
- Salt
- Red pepper
- Cut the fennel into very thin slices and place in a water bath with a sprinkle of lemon. So it stays white and crisp.
- Peel the oranges and cut into fillets.
- For the vinaigrette, add the cranberries to the juice of a squeezed orange and let it steep for 10 minutes. Then remove the cranberries and put aside.
- Add the oil and vinegar to the juice and season with salt and red pepper.
- Now decorate the fennel with the oranges on the plate, pour the vinaigrette over it and garnish with the walnuts, the cranberries and a little more red pepper.
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