Braised cucumber with chanterelle cream sauce
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 800 g Gherkins
- 1 medium onion
- 6 Borage leaves
- 125 g small chanterelles
- 4 Kasseler chops
- 7-10 Tbsp (à ca. 180 g)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 1/2 l clear broth (instant)
- 7-10 Tbsp Salt
- 250 g Whipped cream
- 1-2 TABLESPOONS sauce thickener
- 7-10 Tbsp fresh herbs
Directions
- 1
Peel the cucumbers, cut them in half lengthwise and remove the seeds. Cut the cucumbers into thin slices. Peel onion, wash borage leaves and cut into strips. Clean and wash the chanterelles. Wash chops and dab dry. Fry in hot oil while turning for about 12 minutes. Season with pepper.
- 2
Meanwhile cook the cucumbers in boiling broth for about 10 minutes. Season with salt, pepper and prepared borage. Take the chops aside. Keep warm. Fry the onions and chanterelles in the frying fat. Deglaze with cream and boil down for about 2 minutes at high heat, stir in sauce thickener, bring to the boil again and season with salt and pepper. Serve everything garnished with fresh herbs
- 3
Preparation time approx. 40 minutes
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