Wednesday 11 March
This was more or less what we've
done before, with a few changes.
The pork medallions didn't need to
be brined, and we decided that they didn't need to be braised as well as
fried.
So we sautéed and braised the
sliced fennel first, set it aside in the warming oven, and fried the medallions
quickly on both sides until brown.
They
only rested as long as it took to plate the vedge and decorate it with its own
fronds, but they were perfectly done, and much more tender and fresh-tasting
than the fried-then-braised version.
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