Timian-stalked hamstring thigh with fennel compot

Ingredients for Timian-stalked hamstring thigh with fennel compot

Instructions for Timian-stalked hamstring thigh with fennel compot

To prepare the Timian-stalked hamstring thigh with fennel compot recipe, please follow these instructions:

The skinny thighs rub well in salt, pepper, crushed garlic, lemon peel, thyme and olive oil. Put in a frying dish and pull the cover overnight in the fridge.

The skinny thigh is picked up by marinade and browned on all sides on a pan. The marinade with all spices adds a little water, which forms the base for a little steep slope. The ham was cooked in the oven at 170 ° for approx. 35 min. Make sure to overcome the ham with the marinade all the time. The ham must under no circumstances be thirsty, as the ham is without fat. When the ham is finished, take it out and rest for 15 minutes.

The marinade is sown and stored for sausage.

Fennel tubers and onions are cut into thin strips. Sauter onions golden on low heat in a pot of oil. Then add fennel, a little water, salt, freshly squeezed pepper and peppers. Let it boil for approx. 20 min. Until the vegetables are very tender.

Mix a marinade of apple cheese, vinegar, salt, pepper and a little sugar. Turn the heartblade into the dressing and get boneless herring over.

The sieved sauce may be added. Several thyme leaves and boil thick with butter.

Serve fennel compote with slices of thyme-fried ham, heart salad and a couple of spoonfuls of thyme sauce.

tips:
You can use other vegetables for compot (possibly celery) depending on what flavor you want.

Use if necessary. Step thermometer which is inserted into the middle of the ham. Stepped until the thermometer shows 65-70 °.