Jakobsmuscheln Braten mit roh mariniertem Fenchel ist ein köstliches Gericht, das sowohl einfach als auch raffiniert ist. Die perfekt gegarten Jakobsmuscheln werden mit einer Mischung aus Knoblauch, Zitrone, Olivenöl und Petersilie mariniert und dann mit dem erfrischenden Geschmack des roh marinierten Fenchels gepaart. Dieses Gericht ist nicht nur leicht zuzubereiten, sondern bietet auch eine Vielzahl von Aromen und Texturen, die jeden Gaumen erfreuen werden.

JAKOBSMUSCHELN BRATEN mit roh mariniertem Fenchel | einfachgeschmack

Today’s live stream features a recipe requested by one of our viewers, who wanted to know how to prepare Jakobsmuscheln (scallops) with raw marinated fennel. We love scallops, so we are excited to share this recipe with you. This dish is not only delicious but also perfect for those who are looking to shed some pounds after the holidays.

To begin with, we start by removing the green from our fennel and keeping it aside for garnishing the plate later. Then we remove the strunk and the outer layer of the fennel, which is not pretty anymore. However, we do not throw it away because it makes an excellent ingredient for vegetable broth or fish dishes. After that, Chris slices the fennel thinly, using a mandolin slicer, and seasons it with lemon zest, lemon juice, salt, pepper, and a fresh chili from their garden. Finally, Chris adds some extra virgin olive oil to the mix and stirs everything until well combined.

Moving on to the scallops, Chris removes the adductor muscle, which is not essential, but could make the scallops less tender when cooked. He heats up a non-stick pan with some oil and sears the scallops until they turn brown on each side. This process takes about 30 to 40 seconds per side.

To assemble the dish, Chris places the marinated fennel on a plate, followed by the seared scallops. He decorates the scallops with some homemade caviar made from Campari and their special green garnish. By the way, they promised to show us how to make this caviar in their upcoming livestream series called “versuchsküche” (experimental kitchen). This new segment will air on Sundays at 6 pm.

They also mentioned that they previously used the marinated fennel in combination with their Matthias tatar, which is another delicious recipe worth checking out.

In conclusion, this Jakobsmuscheln mit roh mariniertem fenchel recipe is comparatively light and refreshing, making it perfect for those on a health kick. Chris and Ivery’s live stream is available for everyone to watch, so make sure to give them feedback in the comments section and hit the thumbs up button if you enjoyed the video.
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