in Recipes

Kassel Cheek on Bed of Fennel

Spread the love

Kassel Cheek on Bed of Fennel

The perfect kassel cheek on bed of fennel recipe with a picture and simple step-by-step instructions.

  • 500 g Kassel cheek
  • 2 piece Fennel bulb
  • 1 tbsp Ice cold butter
  • 200 ml Vegetable broth
  • Pepper from the grinder
  • Possibly salt
  • 2 tbsp Oil
  1. Heat the oil in a pan and fry the pork cheeks in it. In the meantime, cut the fennel into slices, add to the pan and fry lightly. Deglaze with the vegetable stock and simmer for about 25 minutes. Finally, bind the stock with the cold butter and you’re done. Be careful with the salt when seasoning, always depends on the Kasseler.
Dinner
European
kassel cheek on bed of fennel

Facebook Comments

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rocket and Tomato Salad with Strips of Chicken Breast and Toasted Bread

Cod with Beetroot and Potato Salad