Lamb fillet with raw ham and stewed fennel

Name: lamb fillet with raw ham and stewed fennel
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 fennel tubers; 2 tablespoons butter or margarine; vegetable stock; 12 slices raw ham; 4 lamb fillet à 125 g; (freshly ground) black pepper; 1 cup creme fraiche 125 ml; 1 tablespoon Pernod (liquor); salt

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.

Ingredients

Kitchen Stuff

cocktail sticks
paper towel

Directions

Clean fennel (keep fennel green), wash and cut into pieces.
Heat 1 tablespoon of butter in pan.
Fry about 5 minutes around baking.
1/2 Dl pour water and bring to the boil.
Bouillon tablet above crumbling and roasting.
Cover the fennel for approx.
15 minutes.
Meanwhile put 8 slices of ham on board 8, 2 next to each other.
Place meat at right angles and sprinkle with pepper.
Ham around meat and stick with cocktail stick.
Heat in the rest of butter.
Rest of slices of ham in approx.
2 minutes crispy baking.
Remove from the pan on kitchen paper.
Cook the meat in the same pan for about 5 minutes, half-turn.
Meanwhile, stir crème fraîche and pernod with fennel and simmer for about 3 minutes on high heat.
Season with salt and pepper.
Fry meat on four plates and fennel with sauce next to it.
Place a slice of fried ham on it (and garnish with fennel green).
Serve with potatoes au gratin or Flemish fries..