Chicken filet with herb crust, pointed cabbage and carrot vegetables with hollandaise sauce and roast potatoes

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel the carrots and cut them diagonally into slices. Clean the pointed cabbage, remove the stalk. Cut cabbage into bite-sized strips. Peel and chop onion

2. 2

   Wash and halve the potatoes. Place in a bowl, mix with 2-3 tbsp. oil, salt and pepper and place on one half of a baking tray. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes, after half of the baking time turn the potatoes

3. 3

   For the crust, peel the toast and dice it roughly. Coarsely chop the chervil and parsley. Grate parmesan. Puree the toast, herbs, parmesan and 3 tbsp. oil. Season with salt, pepper and lemon juice. Knead the egg yolks

4. 4

   Wash the meat and dab dry. Heat 2 tablespoons of oil in a large frying pan. Fry the fillets for 5-6 minutes until golden brown all around. Remove from the pan. Spread the chicken fillets evenly with the herb crust

5. 5

   In the meantime, heat 2 tablespoons of oil in a frying pan. Add the carrots, onions and 2 tbsp. water and sauté in the closed pan at medium heat for about 5 minutes. Add the pointed cabbage and steam for another 3 minutes

6. 6

   For the hollandaise powder, mix with 125 ml of cold water. Add cream. Bring to the boil briefly while stirring. Switch off the stove. Cut the butter into small pieces and gradually fold it in until it has melted

7. 7

   Cut the chicken filet diagonally and arrange on plates with potatoes, vegetables and hollandaise sauce

8. 8

   Preparation time approx. 1 hour 45 minutes

Nutrition Facts

KCAL
770 kcal

CARBS
38 g

FATS
49 g

PROTEINS
45 g