Chicken filet with pomegranate sauce and parsnip purée

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean the salad, wash and spin dry. For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add 4 tablespoons of oil drop by drop. Peel 1 shallot, cut into fine cubes and stir into the vinaigrette

2. 2

   Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Peel, wash and roughly dice the parsnips and add them to the potatoes about 15 minutes before the end of the cooking time.

3. 3

   Wash the meat, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan and fry the fillets for approx. 12 minutes while turning. Cut the pomegranate in half and squeeze the juice out of one half with a citrus squeezer. Remove the seeds from the remaining half. Peel and dice the remaining shallots

4. 4

   Bring milk and butter to the boil. Drain the potatoes. Add the milk-butter mixture to the potatoes and mash into puree. Season to taste with salt and nutmeg

5. 5

   Remove meat from the pan and keep warm. Sauté the diced shallots in the cooking fat for approx. 3 minutes. Deglaze with stock and juice, bring to the boil and season with salt and pepper. Stir starch and 2 tbsp. water until smooth and thicken the sauce. Add pomegranate seeds to the sauce

6. 6

   Mix the salad and vinaigrette carefully. Cut the meat into slices. Arrange puree, meat, sauce and salad. Serve the rest of the sauce

Nutrition Facts

KCAL
660 kcal

CARBS
41 g

FATS
37 g

PROTEINS
40 g