Oil at the table > European Recipes> Fennel millefeuille with orange-scented prawns
European Recipes

Fennel millefeuille with orange-scented prawns

  • 150 g prawns
  • 1 fennel
  • 1 orange
  • 1 tablespoon extra virgin olive oil
  • Pink pepper to taste
  • Black pepper to taste
  • Peel of half an untreated lemon for decoration
Preparation

Blanch the prawns for about five minutes in boiling water. Cut the fennel into strips. Marinate the fennel with the juice of half an orange, a teaspoon of extra virgin olive oil and pink pepper for about an hour. Peel and slice the remaining half of the orange. Alternate the fennel, orange slices and finally the prawns in a pasta bowl. Serve and garnish with lemon zest, black pepper and a teaspoon of the fennel marinade.

Source: https://smartfood.ieo.it/ricette-menu-salutari-sane/ricette-salutari-sane/millefoglie-di-finocchi-con-mazzancolle-al-profumo-d-arancia/?cat=5

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