Black angus carpaccio with fennel

Name: black angus carpaccio with fennel
Total time: 15 min
Yield: 4
Ingredients: 1 fennel bulb; 25 gram arugula; 0.25 red pointed pepper; 2 package black agnus carpaccio (a 100 grams); 2 tablespoons capers

Ingredients

1 fennel bulb
25 gram arugula
0.25 red pointed pepper

2 package black agnus carpaccio (a 100 grams)
2 tablespoons capers

Directions

Make sure the carpaccio is at room temperature. Cut the bell pepper into wafer thin strips.
Scrape the fennel bulb into wafer-thin slices and mix them in a bowl with arugula and paprika.
Spread the carpaccio slices on 4 plates next to each other, scoop in the middle a large pile of the fennel mixture.
Sprinkle the dressing of the carpaccio over it and also spread the Parmesan cheese flinters, pine nuts and capers.