Antipasti with fennel, shiitake mushrooms and chicken filet

Name: Antipasti with fennel, shiitake mushrooms and chicken filet
Cook time: 35 min
Total time: 35 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; 150 g Shiitake 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; 7-10 Tbsp Curry Powder; 7-10 Tbsp Parmesan shavings

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 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
150 g Shiitake 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
7-10 Tbsp Curry Powder
7-10 Tbsp Parmesan shavings

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, except for something to garnish. 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. Sprinkle with curry and garnish with parsley
3
Picture 02 and 03:
4
Sprinkle with curry and parmesan and garnish with parsley
5
Waiting time approx. 15 minutes