Frikassé of calf thicket with fennel, red onions and beans

Ingredients for Frikassé of calf thicket with fennel, red onions and beans

Instructions for Frikassé of calf thicket with fennel, red onions and beans

To prepare the Frikassé of calf thicket with fennel, red onions and beans recipe, please follow these instructions:

The fennel is divided quarter by side, the top and the stick are cut (used for cooking). Cut the quaternary fennel into strips and blanch them in leachate water for approx. 5 minutes. Take them up and put them in ice-cold water.

The red onions are cut in the same way as fennel and blanched easily approx. 1 minute. Put them in ice-cold water.

The beans are cut into 2 cm pieces and blanched easily approx. 1 minute and pour into ice cold water. Let all the vegetables drip into a sieve, like together. The dill is picked in fine pieces, store the stems for cooking.

Cut the meat into large terns and give a boil in leached salt water and pick up, water is discarded and the meat is returned to the pot.

Add water so the meat in the pan is covered, add dill stalk, fennel top and stick together with peppercorns, let the meat boil on low heat for 2-2.5 hours until it is tender. Foam off for impurities.

When the meat is tender, remove it from the pot and sip the soup through a cloth and pour it back into the pan, allow the soup to boil, add the whipping cream and let it boil well, evenly. With a little Maizena and taste with salt and pepper.

Serving:
Meat and vegetables are heated in the sauce and finally added to the pickled dill.

Accessories:
Asparagus potatoes or rice together with good bread.