Wash the meat, dab dry. Mix oil with curry, rub meat with it, chill. Peel ginger and cut into slices. Wash and clean the fennel, chop the fennel greens finely. Halve the fennel bulb and cut into slices. Clean and shred the mushrooms. Depending on size, halve if necessary. Wash parsley, shake dry. Pluck off leaves and chop finely. Season meat with salt
Heat the coated pan and fry the fillets for 5-6 minutes on each side. Remove and cover. Sauté the fennel in the frying fat. Add mushrooms, ginger and fennel seed, fry briefly. Deglaze with juice and vinegar, season with salt and pepper. Let simmer for about 5 minutes, season to taste and let cool down a little. Mix in chopped parsley. Cut the meat into slices. Arrange on a plate with the vegetables and sprinkle with parmesan
Waiting time approx. 15 minutes