Fried almond semolina slices with citrus salad

COOK TIME
40 mins

TOTAL TIME
100 mins

Ingredients

Directions

1. 1

   For the semolina, roast the almonds in a pan without fat until golden brown, take them out. Bring the milk to the boil with 1 pinch of salt. Add semolina and 3 tablespoons of sugar and bring to the boil while stirring. Remove from the stove. Cover and let it swell for about 5 minutes. Coat about half of a baking tray with oil. Stir the almonds into the semolina and spread on the baking tray to form a rectangular plate (approx. 16 x 30 cm). Let it cool down.

2. 2

   For the salad, wash organic lime hot, grate dry, grate the skin. Peel all citrus fruits so that the white skin is completely removed. Cut out the fillets and collect the juice. Squeeze the parting skins, catch the juice.

3. 3

   Caramelise 5 tablespoons of sugar in a pan until golden brown. Deglaze with the citrus juice. Add aniseed, bring to the boil and simmer until the caramel has dissolved. Stir the starch and 2 tbsp. water until smooth, stir in and simmer for about 1 minute. Mix in lime zest and citrus fillets. Leave to cool.

4. 4

   Cut the semolina plate into triangles. Heat butter in a pan. Fry the semolina slices in it in portions until golden brown. Wash and chop the lemon balm and mix into the citrus salad. Arrange everything.

5. 5

   Cut out citrus fillets with a sharp knife between the parting skins.

Nutrition Facts

KCAL
490 kcal

CARBS
56 g

FATS
23 g

PROTEINS
12 g