Читать книгу Winter Cuisine - Bernhard Long - Страница 3

Ingredients for 4 meals

2 large spoon pine nuts

2 small fennel tubers (so. 400 grams)

1 red onions

1 biologically Orange

3 4 stems of parsley

2 large spoon fruit vinegar

1 small spoon Dijon mustard

2 small spoon runny honey (e.g. Acacia honey)

Salt and pepper from the mill grams

2 large spoon good oil (e.g. Walnut oil)

The preparation process

Tip to the portions to be increased by +1 reference value ¼ of the ingredients.

The pine nuts in a frying pan without fat golden brown. Fennel in water to clean, cleaning and eliminate the stem. Fennel in fine stripes planing or grinding. Onions, into two halves crushing, into very fine strips planing or grinding.

For the vinaigrette orange in clean water and pat dry. The dish with a Zesten Tear in thin strip. Orange peel so that the white skin will be completely removed. Fillets Between the isolating skins to extract, juice this field. Juice from the press release hides.

Clean the parsley in water and shake dry. Leaf crush. Vinegar, orange juice, Shell, Parsley, mustard and honey mix. Salt and pepper from the mill, seasoning. Oil including beat. Fennel, onion, Orange Vinai-grette fillets, pine nuts and mix. With salt and freshly ground pepper to taste.