Alderman's pot with hare filet

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and carrots. Cut potatoes into slices, carrots into slices. Peel and halve shallots. Fry potatoes in a pan in hot oil for about 5 minutes while turning. Add carrots and shallots and cook together for another 10-15 minutes. Season with salt and pepper.

2. 2

   In the meantime, rinse hare fillets cold and pat dry. Melt 20 g fat in another pan. Fry the hare fillets in it for about 10 minutes. Turn in between, season with salt and pepper. Pour on port wine and bring to the boil once. Take the hare fillets out of the pan and keep warm wrapped in aluminium foil. Pour the frying stock onto the vegetables 5 minutes before the end of the cooking time. Heat up 1/4 litre of water. Stir in sauce powder with a whisk and bring to the boil. Stir the rest of the butter into the sauce at low heat. Cut open the hare fillets. Put the vegetables on a plate and arrange the fillet on top.

3. 3

   Heat up 1/4 litre of water. Stir in sauce powder with a whisk and bring to the boil. Stir the rest of the butter into the sauce at low heat. Cut open the hare fillets. Put the vegetables on a plate and arrange the fillet on top. Pour the hollandaise sauce over them. Wash the parsley, dab dry and chop except for a little bit for garnishing. Sprinkle the alderman's pot with parsley and garnish

Nutrition Facts

KCAL
760 kcal

CARBS
25 g

FATS
51 g

PROTEINS
48 g