Breaded fennel
easy
45 mins
45 mins
Ingredients
- 3 large fennel tubers (about 250 g each)
- 7-10 Tbsp Salt
- 1/2 Lettuce
- 50 g mixed herbs (e.g. parsley, chervil, dill, basil)
- 1 Shallot
- 2 TABLESPOONS White wine vinegar
- 1/2 TEASPOON medium hot mustard
- 7-10 Tbsp Pepper
- 1 TEASPOON Sugar
- 11 TABLESPOONS Sunflower oil
- 2 Eggs (size M)
- 7-10 Tbsp grated nutmeg
- 75 g Flour
- 150 g Breadcrumbs
Directions
- 1
Clean, wash and drain the fennel and cut lengthwise into slices of about 1 cm. Bring 1/2 litre salted water to the boil in a wide pot. Cover the fennel slices and steam for about 2 minutes. Drain on a sieve and let cool down
- 2
Clean, wash and drain the salad and herbs and pluck roughly into pieces. Chop shallot finely. Mix vinegar, diced shallots, mustard, salt, pepper and sugar. Fold in 2 tablespoons of oil.
- 3
Whisk eggs, salt, pepper and nutmeg in a deep plate. Separate the flour and breadcrumbs in deep plates. Heat 3 tablespoons of oil in a large frying pan. Turn the fennel first in flour, then in egg and finally in breadcrumbs. Fry the fennel in 3 portions over medium heat until golden brown. For each new portion, add 3 tablespoons of oil to the pan. Drain the fennel briefly on kitchen paper and keep warm. Mix salad, herbs and vinaigrette. Serve with the breaded fennel. Serve with Sauce Bernaise and baguette
- 4
Waiting time approx. 15 minutes
Nutrition Facts
490 kcal
35 g
32 g
13 g
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