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MeanDean
Lamb fillet with raw ham and stewed fennel
A tasty recipe. The main course contains the following ingredients: meat, fennel tubers, butter or margarine, vegetable stock tablet, raw ham, lamb fillet (à 125 g), (freshly ground) black pepper, crème fraiche (125 ml), Pernod (liquorice) and salt.
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Ingredients
Directions
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Clean fennel (keep fennel green), wash and cut into pieces.
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Heat 1 tablespoon of butter in pan.
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Fry about 5 minutes around baking.
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1/2 Dl pour water and bring to the boil.
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Bouillon tablet above crumbling and roasting.
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Cover the fennel for approx.
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15 minutes.
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Meanwhile put 8 slices of ham on board 8, 2 next to each other.
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Place meat at right angles and sprinkle with pepper.
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Ham around meat and stick with cocktail stick.
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Heat in the rest of butter.
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Rest of slices of ham in approx.
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2 minutes crispy baking.
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Remove from the pan on kitchen paper.
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Cook the meat in the same pan for about 5 minutes, half-turn.
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Meanwhile, stir crème fraîche and pernod with fennel and simmer for about 3 minutes on high heat.
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Season with salt and pepper.
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Fry meat on four plates and fennel with sauce next to it.
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Place a slice of fried ham on it (and garnish with fennel green).
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Serve with potatoes au gratin or Flemish fries..
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Nutrition
490Calories
Sodium17% DV400mg
Fat58% DV38g
Protein68% DV34g
Carbs1% DV3g
Fiber28% DV7g
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