For 4 people
Main courses
Veal medallions with liquorice and ginger marinade
Ingredients
600 g veal medallions
3 fennel bulbs
1 teaspoon SALMIX® Salmiak powder "Salty"
Ingredients for the marinade
5 tbsp soy sauce,
2 tbsp cassis syrup
1 tbsp SALMIX® Salmiak powder "Salty"
1 garlic clove
1 tsp finely chopped ginger
1 tbsp cornflour
Salt, pepper
Preparation
Mix the ingredients for the marinade and cover the veal medallions in it for approx. 3 hours. Cut the fennel into wedges, remove the meat from the marinade and sear with the oil and fennel. Cover and cook for approx. 5 minutes, add the marinade and serve with rice or mashed potatoes.
VERY TASTY BON APPETIT.