Antipasti with fennel, shiitake mushrooms and chicken fillet

For 4 people
  • 500 g Chicken fillets
  • 2 EL Olive oil
  • 2 TL Curry powder
  • 30 g fresh ginger root
  • 500 g Fennel bulbs
  • 150 g Shiitake mushrooms
  • 1 Bund Parsley
  • salt
  • 1–2 TL Fennel seeds
  • 150 ml unfiltered apple juice
  • 3 EL Apple Vinegar
  • pepper
  • curry powder
  • Parmesan shavings
35 minutes
very easy
Wash the meat, pat dry. Mix the oil with the curry, rub the meat with it,refrigerate. Peel the ginger and cut into slices. Wash and clean the fennel, finely chop the fennel greens. Halve the fennel bulb, cut into wedges. Clean and brush mushrooms. Halve if necessary, depending on size. Wash the parsley, shake dry. Pluck leaves and finely chop except for something to garnish. Season the meat with salt
Heat the coated pan, fry the fillets in it for 5–6 minutes on each side. Take out and cover. Fry the fennel in the frying fat. Add the mushrooms, ginger and fennel seeds, fry briefly. Deglaze with juice and vinegar, season with salt and pepper. Approx. Simmer for 5 minutes, season to taste and let cool down a little. Mix in the chopped parsley. Cut the meat into slices. Arrange with the vegetables on a platter. Sprinkle with curry and garnish with parsley
Picture 02 and 03:
Sprinkle with curry and parmesan and parsley garnish
waiting time approx. 15 minutes
1 person approx.:
  • 230 kcal
  • 960 kJ
  • 31 g protein
  • 7 g fat
  • 12 g carbohydrates


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