Headpiece with gratinated fennel and red onion

Ingredients for Headpiece with gratinated fennel and red onion

Instructions for Headpiece with gratinated fennel and red onion

To prepare the Headpiece with gratinated fennel and red onion recipe, please follow these instructions:

Gratinated fennel and red onions: Cut the fennel and red onion into thin both carrot and thinly sliced on the bias. Fry the bacon in a dry pan. Add the vegetables and cook about 1 minute. Put it all in an ovenproof dish. Pour broth over and season with salt and pepper. Grate cheese and sprinkle it over the Court. Set the dish in the oven at 200 degrees for about 30 minutes until the cheese is golden. Meat: Pat the meat dry with paper towels. Season with pepper. Fry the meat in a frying pan in oil. Brown initially flesh 1 minute on each side by good heat. Turn down to medium heat and fry the 2-3 minutes on each side. Season with salt and a touch of garlic. Serve medallions on the herbs and garnish with a sprig of fresh rosemary.