Lamb tenderloin in Marsala teriaki with lightning spicy fennel and rice cakes

Ingredients for Lamb tenderloin in Marsala teriaki with lightning spicy fennel and rice cakes

Instructions for Lamb tenderloin in Marsala teriaki with lightning spicy fennel and rice cakes

To prepare the Lamb tenderloin in Marsala teriaki with lightning spicy fennel and rice cakes recipe, please follow these instructions:

Marinate the lamb pork tenderloin in marsala and teriyaki for at least 1 hour in the refrigerator.

Rinse the basmatiries well and cook them as directed on the packaging.

Stir the cooked rice together with sun-dried tomatoes, basil, pine nuts, egg yolk and wheat flour. Season with salt and pepper and let it pull for approx. 30 minutes.

Form the rice for 6-8 small cakes and step them 4 minutes on each side at medium heat. Keep the cakes warm.

Damp the raisins in marsala.

Lightning fried chili without kernels, finely sliced ​​fennel and saffron approx. 3 minutes.

Bring the raisins and season with salt. Pour marinade from the meat, store it for later and dip the meat dry. Brown it for 1 minute and raise it approx. 5 minutes at medium heat in butter.

Let the meat rest for 5 minutes and cook with the marinade and the lamb broth. Boil the sky vigorously and season with salt and pepper.

Serve the cloud to the meat along with lightning fennel and risky.