Chicken filet with kohlrabi

Name: Chicken filet with kohlrabi
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 3 Kohlrabis; 7-10 Tbsp Salt; 200 g Sweet peas; 750 g Chicken filet; 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 Bags of Hollandaise sauce; 50 g Butter; 100 g Whipped cream; 7-10 Tbsp Chervil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

3 Kohlrabis
7-10 Tbsp Salt
200 g Sweet peas
750 g Chicken filet
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
2 Bags of Hollandaise sauce
50 g Butter
100 g Whipped cream
7-10 Tbsp Chervil

Directions

1
Peel the kohlrabis and cut into slices. Cook in boiling salted water for 8-10 minutes, keep 3/8 litres of stock. Clean and wash the mangetouts, blanch in boiling salted water for about 4 minutes. Wash chicken fillet, dab dry, cut into large pieces. Heat the oil.
2
Fry meat for about 10 minutes, turning occasionally. Season with salt and pepper. Deglaze with 200 ml water and bring to the boil. Mix sauce powder in the retained kohlrabi stock. Bring to the boil briefly while stirring. Beat butter in pieces and refine with cream. Season to taste with salt and pepper. Add kohlrabi and sugar snap peas to the meat. Put everything into an ovenproof dish. Pour sauce Hollandaise over it.
3
Beat butter in pieces and refine with cream. Season to taste with salt and pepper. Add kohlrabi and sugar snap peas to the meat. Put everything into an ovenproof dish. Pour sauce Hollandaise over it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Sprinkle with chervil
4
With 8 people: