1. clean broccoli, rinse and divide into roses. Remove the skin from the carrots, rinse and cut into slices. Cook in about 3/4 liter of boiling hot salted water with lid on for 12-15 min. until tender. Cook broccoli for 5-6 minutes. Drain vegetables, collect vegetable water. Measure out approx. 600 ml.
2. drain chanterelles. Peel onion, cut into cubes. Rinse and dry meat. Fry in hot oil in portions on all sides.
Season with salt and pepper, remove.
3. Heat 2 tbsp. fat in the frying fat. Sauté onion in it. Sauté the mushrooms. Season with salt and pepper. Sprinkle with flour and sauté. Add vegetable water, whipping cream and wine. Bring to a boil and simmer for about 5 minutes. Add green pepper and season to taste. 4.
Fill vegetables into a greased gratin dish (approx. 30 cm long).
Place fillets in it. Spread sauce evenly over top. Bake in heated kitchen oven (E- kitchen oven: 175 °C / convection oven: 150 °C /gas: level 2) for about half an hour.
Slice the meat, perhaps garnish. Potato balls go well with it.
Preparation time: 1 and a quarter hours
430 1800 49 19 13
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
Related Recipes:
Baby Recipe Chicken BrothA great pasta dish for any occasion: At the end of the first year of life, you should leisurely accustom your...
Chicken Breast with Chestnut SauceAs a main course / total preparation time: approx. 20 min. plus approx. 20 min. for cooking the chestnuts...
Marinated VegetablesFor the vegetables, remove the peas from the pods. Cut the fennel bulb in half, chop the tender green and set...
Turkey Breast with Vegetable Mozzarella StuffingFor the turkey breast with vegetable mozzarella stuffing, first slice the meat as large as possible, but not...
Corn Poulard Wrapped in Bacon with Couscous and Green Curry FoamRemove the skin from the breasts and score a pocket. Unfold the meat, season with salt and pepper, fill with...
Boiled Veal with Horseradish SauceIn a saucepan, boil 2 liters of water. Chop the tendons and skins of the meat and add them to the boiling...
Napkin Dumplings with Cream VegetablesRemove the crust from the white bread, then cut into cubes of about 1 cm. Let the milk boil, pour over the...
Asparagus Risotto with Spicy Duck Breast1. peel asparagus spears, cut woody ends into small pieces. Bring peels to a boil with 1.5 I water, salt and...
Stuffed Artichoke Bottoms with Monkfish and Paprika SaladPeel the shallots and 2/3 of the garlic cloves, cut into coarse pieces and sauté in olive oil (1). Add thyme...
Vegetable LasagnaFor the vegetable lasagna, first peel the carrots, celery and parsley root and cut into very fine cubes. Peel...