for 4 person

Fennel

1 tbsp	sugar
½ tbsp	water
1 tsp	aniseed
25 g	butter
1 dl	white wine
600 g	fennel, cut into sixths or eighths, depending on size
¼ tsp	salt
a little	pepper
250 g	cherry tomatoes, cut in half
¼ tsp	salt
a little	pepper

Meat

	clarified butter for frying
480 g	very thin pork cutlets
½ tsp	salt
a little	pepper
1 tbsp	butter
½ bunch	parsley, finely chopped
2 pinch	salt

How it's done

Fennel

Boil the sugar and water in an uncoated pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a light caramel has formed. Add the aniseed and butter, melt the butter. Pour in the wine and bring to the boil. Reduce the heat, add the fennel, season. Cover the fennel and simmer over a medium heat for approx. 15 mins. until almost soft, turning occasionally. Season the cherry tomatoes, add to the pan. Simmer for a further 5 mins.

Meat

Heat the oil in a non-stick frying pan. Fry the meat for approx. 30 secs. on each side, season, cover and keep warm. Switch off the hob. In the same pan, heat the butter until it bubbles. Add the parsley, season with salt. Add the meat along with the juices, coat both sides with the melted parsley butter and serve with the fennel.

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