Carpaccio with fennel

Name: carpaccio with fennel
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: fennel bulb; 1,5 el lemon juice; 6 el extra virgin olive oil; 1 mespoint mustard; 4 portions Carpaccio; 2 el capers; ice cubes

A tasty Italian recipe. The starter contains the following ingredients: meat, fennel bulb, lemon juice, extra virgin olive oil, mustard, carpaccio, capers and ice cubes.

Ingredients

Fennel bulb
1,5 el lemon juice
6 el extra virgin olive oil
1 mespoint mustard

4 portions Carpaccio
2 el capers
Ice cubes

Directions

Fill a container with water and ice cubes. Scrape the fennel in slices that are as thin as possible and place them in the ice water for 30 minutes, so that they become crunchy.
Beat a dressing of lemon juice, oil and mustard. Season with salt and pepper.
Divide the carpaccio over 4 plates. Beat the dressing for a moment and spoon half of the dressing over the meat. Dab the scraped fennel with kitchen paper dry. Divide the fennel and capers over the carpaccio. Drizzle the rest of the dressing over the plates and add black pepper.