Chicken filet in bacon coat with potato kohlrabi gratin and herb carrots
very easy
75 mins
75 mins
Ingredients
- 1 small kohlrabi (about 300 g)
- 800 g Potatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g Whipped cream
- 50 g grated parmesan cheese
- 750 g Scarlet carrots
- 1/2 bunch (approx. 25 g) Rocket
- 1/2 bunch Parsley
- 1 Organic Lemon
- 5-7 TABLESPOONS Olive oil
- 600 g Chicken filet
- 8 discs (à ca. 10 g) Bacon
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Sugar
- 7-10 Tbsp Grease
Directions
- 1
Peel, wash and cut the kohlrabi into very thin slices. Peel and wash the potatoes and cut them into very thin slices. Layer potatoes and kohlrabi in 4 small or 1 large greased gratin dish. Season with salt and pepper from time to time. Pour cream over them and sprinkle with parmesan. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-45 minutes
- 2
In the meantime peel the carrots, leaving some green. Wash the rocket, shake dry and chop finely. Wash parsley, shake dry and chop finely, except for a few leaves for garnishing. Wash the lemon thoroughly, grate dry and finely grate the peel. Put olive oil, rocket, parsley and lemon zest in a tall mixing bowl. Season with salt and pepper. Briefly puree with a hand blender
- 3
Wash the meat, dab dry. Wrap 2 slices of bacon around each fillet, wrapping 2-3 parsley leaves in each. Heat oil in a pan. Fry the meat for about 15 minutes, turning it over.
- 4
Put carrots in boiling salted water with a pinch of sugar and cook for 12-15 minutes. Then carefully lift them out. Cut the meat into thick slices. Arrange meat with rocket oil, carrots and gratin on plates. Garnish with parsley
Nutrition Facts
790 kcal
36 g
50 g
48 g
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