Dienstag, 22. Juni 2021
Vegan scallops with fennel salad
sweis, 21:15h
- 1 large king oyster mushroom
- 4 Tbsp olive oil
- 2 pinches of herbal salt
- 1 shot of white wine
- 1 fennel bulb
- 1 orange
- juice of 1 lemon
- 1 tbsp of cress
- 1 tbsp pomegranate seeds
- some edible flowers
(1) Rub the king oyster mushroom dry. Cut off the end and cap, and cut the stem into 2 cm thick slices. Score the slices on both sides in a grid pattern.
(2) Heat 2 tbsp of oil in a pan and fry the mushroom slices for 2 minutes on each side. Season with a pinch of herbal salt and deglaze with white wine. Put the lid on the pan and let the mushroom slices steep briefly.
(3) In the meantime, clean and wash the fennel and cut it into very thin slices. Chop the fennel greens. Peel the orange thickly, also removing the white inner skin. Then cut out the fruit fillets between the separating membranes.
(4) Mix the fennel, fennel green and orange fillets. Marinate with a pinch of herbal salt, remaining oil (2 tbsp) and lemon juice. Arrange the fennel salad on a plate and place the mushroom slices on top. Garnish with cress, pomegranate seeds and flowers and serve.
- 4 Tbsp olive oil
- 2 pinches of herbal salt
- 1 shot of white wine
- 1 fennel bulb
- 1 orange
- juice of 1 lemon
- 1 tbsp of cress
- 1 tbsp pomegranate seeds
- some edible flowers
(1) Rub the king oyster mushroom dry. Cut off the end and cap, and cut the stem into 2 cm thick slices. Score the slices on both sides in a grid pattern.
(2) Heat 2 tbsp of oil in a pan and fry the mushroom slices for 2 minutes on each side. Season with a pinch of herbal salt and deglaze with white wine. Put the lid on the pan and let the mushroom slices steep briefly.
(3) In the meantime, clean and wash the fennel and cut it into very thin slices. Chop the fennel greens. Peel the orange thickly, also removing the white inner skin. Then cut out the fruit fillets between the separating membranes.
(4) Mix the fennel, fennel green and orange fillets. Marinate with a pinch of herbal salt, remaining oil (2 tbsp) and lemon juice. Arrange the fennel salad on a plate and place the mushroom slices on top. Garnish with cress, pomegranate seeds and flowers and serve.
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