Chicken filet with pea and mint puree
easy
50 mins
50 mins
Ingredients
- 700 g floury potatoes
- 7-10 Tbsp Salt
- 300 g frozen peas
- 75 g Mountain cheese (piece)
- 2 TABLESPOONS Walnut kernels
- 75 g soft + 2 tablespoons butter
- 4 Chicken filets (à approx. 175 g)
- 5 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp Nutmeg
- 3 TABLESPOONS light balsamic vinegar
- 1 TEASPOON Mustard
- 1 TEASPOON Honey
- 1 small onion
- 1 Cucumber
- 1 bunch/pot of mint
- 200 ml Milk
Directions
- 1
Peel, wash and cut the potatoes into pieces. Cover and cook in salted water for about 20 minutes. Add peas approx. 5 minutes before the end of cooking time, cook along.
- 2
Grate cheese. Roughly chop the walnuts. Knead both with 75 g butter. Wash the fillets, dab dry. Fry them briefly on each side in 1 tablespoon of hot oil. Season with salt and pepper. Remove and place in an ovenproof dish.
- 3
Spread cheese-nut butter on top. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes.
- 4
Mix vinegar, mustard, honey, salt and pepper. Stir in 4 tablespoons of oil vigorously. Peel onion, chop finely and stir in. Wash and peel the cucumber, if necessary, and slice it in fine slices directly into the vinaigrette.
- 5
Wash mint, shake dry. Pluck off the leaves and cut finely. Heat milk and 2 tablespoons of butter. Drain potatoes and peas, add milk. Mash everything finely. Season the puree with salt and nutmeg, stir in the mint.
- 6
Season the cucumber salad to taste again. Serve with chicken filets and puree. Drink tip: white wine, e.g. a Sauvignon blanc.
Nutrition Facts
730 kcal
39 g
38 g
52 g
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