Chicken filet with wild garlic spinach and sweet potato puree

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Sort the spinach, wash and drain. Sort the wild garlic, wash, shake dry and cut the leaves into fine strips. Peel and finely dice the shallots.

2. 2

   Peel, wash and cut the sweet potatoes and potatoes into pieces. Cover and cook in little boiling salted water for about 20 minutes.

3. 3

   Wash the meat and dab dry. Heat clarified butter in a pan. Fry the meat at medium heat for about 10 minutes, turning, and season with salt and pepper. Remove from the pan, wrap in foil and let it rest for about 5 minutes.

4. 4

   Deglaze the frying set with 125 ml hot water, bring to the boil briefly.

5. 5

   Heat 25 g butter in a saucepan, sauté shallots in it. Add spinach and wild garlic, except for 1 heaped tablespoon for garnishing. Cover and allow to collapse and steam for about 5 minutes. Drain the potatoes, add 50 g softened butter and mash to a puree.

6. 6

   Season to taste with salt and pepper.

7. 7

   Season wild garlic spinach with salt, pepper and nutmeg. Wash lemon hot, grate dry and finely grate the peel. Cut the meat into slices. Briefly heat the frying stock. Arrange some mashed potatoes, wild garlic spinach and meat on plates.

8. 8

   Drizzle frying stock over it, sprinkle with lemon peel and the rest of the wild garlic. Add the rest of the purée.

Nutrition Facts

KCAL
630 kcal

CARBS
58 g

FATS
25 g

PROTEINS
43 g