Chanterelle potato pan with medallions

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash potatoes thoroughly and boil in water for about 20 minutes. Clean and sanitise the chanterelles, wash them briefly if necessary and pat them dry. Quench the potatoes, peel them and cut them into halves or quarters depending on size

2. 2

   Peel and finely chop the onion. Wash the thyme and pluck it except for something to garnish. Wash the meat, dab dry and cut into about 8 slices

3. 3

   Heat 2-3 tablespoons of oil in a large frying pan. Fry the potatoes until golden brown all around. Season and take out. Fry the chanterelles in the frying fat for about 5 minutes while turning, seasoning. Add potatoes and onion and fry for another 2 minutes. Season to taste

4. 4

   Heat 1 tablespoon of oil in a second pan. Fry the meat in it for about 2 minutes on each side until brown. Add thyme shortly before the end of the frying time. Turn meat in it. Season and arrange on chanterelles and potatoes. If necessary, remove any meat with a little water and drizzle over the meat. Serve with the rest of the thyme and possibly some crème légère

Nutrition Facts

KCAL
270 kcal

CARBS
19 g

FATS
10 g

PROTEINS
24 g