Orange-fennel salad with chicken filet

Name: Orange-fennel salad with chicken filet
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g chicken fillet, 5 tablespoons oil; 2-3 (approx. 500 g) Fennel tubers 2 medium sized oranges; 7-10 Tbsp salt, pepper, 2 tablespoons white wine vinegar; 1 pinch sugar, approx. 1 tsp. mustard; 1 onion, possibly some pink; 7-10 Tbsp berries

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g chicken fillet, 5 tablespoons oil
2-3 (approx. 500 g) Fennel tubers 2 medium sized oranges
7-10 Tbsp salt, pepper, 2 tablespoons white wine vinegar
1 pinch sugar, approx. 1 tsp. mustard
1 onion, possibly some pink
7-10 Tbsp berries

Directions

1
Rinse fillets and pat dry. Fry in 1 tablespoon of hot oil for 5-7 minutes on each side until brown
2
Clean and wash the fennel and put aside some tender greens for garnishing. Slice or cut the fennel into thin slices. Squeeze 1 orange. Peel 1 orange so that the white skin is removed. Cut out the fillets between the parting skins, collect the juice
3
Season the meat with salt and pepper and take it out. Dissolve the gravy with orange juice. Stir in vinegar and 4 tablespoons of oil. Season to taste with salt, pepper, sugar and mustard. Mix marinade and fennel and let it stand for about 30 minutes
4
Peel onion and cut into fine rings. Add the orange fillets to the fennel. Cut the meat open. Arrange everything, garnish with fennel green and possibly crushed pink berries. Ciabatta goes well with it