Chicken filet on spring vegetables with chervil-hollandaise

Name: Chicken filet on spring vegetables with chervil-hollandaise
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Scarlet carrots; 2 (approx. 600 g) Kohlrabis; 250 g Sweet peas; 750 g waxy potatoes; 7-10 Tbsp Salt; 4 Chicken fillets (approx. 170 g each); 8 discs Parma ham (approx. 7 g each); 2 Egg yolk (size M); 75 g Butter; 50 g Potato flour; 7-10 Tbsp grated nutmeg; 1 collar Chervil; 2 TABLESPOONS Olive oil; 7-10 Tbsp Sugar; 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 25 g Flour; 100 ml dry white wine; 100 g Whipped cream; 30 g clarified butter

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Scarlet carrots
2 (approx. 600 g) Kohlrabis
250 g Sweet peas
750 g waxy potatoes
7-10 Tbsp Salt
4 Chicken fillets (approx. 170 g each)
8 discs Parma ham (approx. 7 g each)
2 Egg yolk (size M)
75 g Butter
50 g Potato flour
7-10 Tbsp grated nutmeg
1 collar Chervil
2 TABLESPOONS Olive oil
7-10 Tbsp Sugar
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
25 g Flour
100 ml dry white wine
100 g Whipped cream
30 g clarified butter

Directions

1
Clean the carrots, leaving a little green, peel and wash. Peel, wash, quarter and slice the kohlrabis. Clean and wash sugar snap peas
2
Peel and wash the potatoes and cook them in boiling salted water for about 25 minutes. Drain potatoes, add egg yolks, 20 g butter and potato flour. Mash finely with a potato masher. Season to taste with salt and nutmeg. Form two rolls of the potato mixture as you like (approx. 6 cm and 4 cm Ø), let it rest for approx. 10 minutes
3
In the meantime, wash the chervil, shake dry, and put some leaves aside for garnishing. Puree the rest of the chervil and olive oil with a blender. Wash the meat and dab dry. Wrap two slices of ham around each
4
Put carrots in boiling salted water with 1 pinch of sugar, bring to the boil and cook for about 15 minutes. After 5 minutes of cooking time add kohlrabi. Add sugar snap peas and cook for the remaining 2-3 minutes. Lift the vegetables out of the water with a ladle. Measure 300 ml vegetable water for the sauce
5
In the meantime, heat oil in a pan, fry the meat while turning, then fry over a low to medium heat for 12-15 minutes, season with salt and pepper
6
For the sauce, melt 55 g butter in a pot, dust with flour, sweat, deglaze with wine, measured vegetable water and cream while stirring, bring to the boil, simmer for 2-3 minutes, stirring several times. Stir in chervil-olive oil. Season sauce with salt, pepper and sugar, keep warm
7
Cut the potato rolls into slices about 1 cm thick, if necessary shape them into round talers with your hands. Heat clarified butter in a large frying pan, fry potato thalers at medium heat for about 2 minutes on each side. Cut the meat open. Arrange meat, sauce and vegetables on plates garnished with chervil