allgemein, fleischgerichte


with Tomami Vegami Remoulade Sauce and Fennel and Apple Salad
Ingredients for 4 persons

For the Tomami Vegami Remoulade
150 g mayonnaise
1-2 tsp. hot mustard
2 tbsp. TOMAMI #1
3 pickled gherkins out of a jar
½ bunch of chives

For the Fennel and Apple Salad
1 small fennel with green
2 tbsp. TOMAMI Vegami
2 tbsp. apple cider vinegar (alternatively white wine or herb vinegar)
Pickled capers in a jar
1-2 tsp. honey
5 tbsp. olive oil
2 sprigs of dill
Freshly ground black pepper
1 small red apple (e.g. Elstar)

In addition: approx. 5-7 slices of roast beef per person


For the TOMAMI Vegami remoulade, mix the mayonnaise with the mustard, TOMAMI VEGAMI and a little gherkin brine until creamy. Finely dice the cucumber.
Cut the chives into small pieces and stir in.
For the fennel-apple salad, cut or chop the fennel as finely as possible, salt lightly and set aside.
Mix TOMAMI with the apple cider vinegar, 1-2 tsp. capers, 1 tbsp. caper brine, honey and olive oil to make a vinaigrette. Cut the dill finely and stir into the vinaigrette; add freshly ground pepper.
Cut out the and slice the apple finely, mix with the fennel and the vinaigrette. Serve with the remoulade sauce and the roast beef.
Remoulade sauce and salad also go very well with pickled or smoked salmon, with fried fish, as a side dish with cold roasts or chicken.

If you prefer the remoulade to be a bit lighter, replace 50 g of the mayonnaise with yoghurt.

Preparation time: 30 minutes

A recipe by Stevan Paul, a highly valued partner of TOMAMI, who has developed many delicious recipes for us. He originally trained as a chef, but has been writing about food for overs 20 years – culinary texts and columns, travel reports for magazines, such as Effilee, Süddeutsche Zeitung, DER FEINSCHMECKER and the Mixology magazine.
He is the author of numerous bestselling cookery books, most recently “Cooking : Really Good Cooking – Just Combine – Unlimited Possibilities ”.