Antipasti with fennel, mushrooms and chicken filet

Name: Antipasti with fennel, mushrooms and chicken filet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Chicken filets; 2 TABLESPOONS Olive oil; 2 TEASPOONS Curry Powder; 30 g fresh ginger root; 500 g Fennel tubers; 300 g Mushrooms; 1 collar Parsley; 7-10 Tbsp Salt; 1-2 TEASPOONS Fennel seed; 150 ml cloudy apple juice; 3 TABLESPOONS Apple vinegar; 7-10 Tbsp Pepper; 50 g Parmesan shavings to sprinkle

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Chicken filets
2 TABLESPOONS Olive oil
2 TEASPOONS Curry Powder
30 g fresh ginger root
500 g Fennel tubers
300 g Mushrooms
1 collar Parsley
7-10 Tbsp Salt
1-2 TEASPOONS Fennel seed
150 ml cloudy apple juice
3 TABLESPOONS Apple vinegar
7-10 Tbsp Pepper
50 g Parmesan shavings to sprinkle

Directions

1
Wash the meat, dab dry. Mix oil with curry, rub meat with it, chill. Peel ginger and cut into slices. Wash and clean the fennel, chop the fennel greens finely. Halve the fennel bulb and cut into slices. Clean and shred the mushrooms. Depending on size, halve if necessary. Wash parsley, shake dry. Pluck off leaves and chop finely. Season meat with salt
2
Heat the coated pan and fry the fillets for 5-6 minutes on each side. Remove and cover. Sauté the fennel in the frying fat. Add mushrooms, ginger and fennel seed, fry briefly. Deglaze with juice and vinegar, season with salt and pepper. Let simmer for about 5 minutes, season to taste and let cool down a little. Mix in chopped parsley. Cut the meat into slices. Arrange on a plate with the vegetables and sprinkle with parmesan
3
Waiting time approx. 15 minutes