Chicken fillets stuffed with truffle liver sausage and creamed savoy cabbage

Name: Chicken fillets stuffed with truffle liver sausage and creamed savoy cabbage
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Chicken filets (à ca.150 g); 50 g Truffle liver sausage; 1-2 TABLESPOONS Cognac; 7-10 Tbsp dried marjoram; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 large carrot; 1 Onion; 1 (approx. 800 g) Head Savoy cabbage; 1 TABLESPOON Butter or margarine; 100 ml Vegetable broth (instant); 200 g Whipped cream; 1 TABLESPOON sauce thickener; 1 package (500 g) Rösti made from fresh potatoes (refrigerated shelf); 2 TABLESPOONS clarified butter; 7-10 Tbsp coarse pepper; 7-10 Tbsp Marjoram; 7-10 Tbsp wooden skewers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Chicken filets (à ca.150 g)
50 g Truffle liver sausage
1-2 TABLESPOONS Cognac
7-10 Tbsp dried marjoram
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 large carrot
1 Onion
1 (approx. 800 g) Head Savoy cabbage
1 TABLESPOON Butter or margarine
100 ml Vegetable broth (instant)
200 g Whipped cream
1 TABLESPOON sauce thickener
1 package (500 g) Rösti made from fresh potatoes (refrigerated shelf)
2 TABLESPOONS clarified butter
7-10 Tbsp coarse pepper
7-10 Tbsp Marjoram
7-10 Tbsp wooden skewers

Directions

1
Wash the chicken fillets and pat them dry. Mix liverwurst and cognac and season with some marjoram. Cut a pocket into each fillet and fill with the refined liver sausage. Fix with wooden sticks. Peel, wash and finely dice the carrot. Peel and chop the onion.
2
Clean the savoy cabbage, quarter it and remove the stalk. Wash cabbage and cut into strips. Heat oil in a pan. Brown the fillets in it all around. Season with salt and pepper. Fry for about 15 minutes at medium heat until done. Heat the fat in a saucepan. Heat carrot, onion and cabbage in it. Deglaze with stock and cream, bring to the boil and cook for about 10 minutes. Stir in sauce thickener and bring to the boil. Season with salt and pepper. Fry the roast dough by the spoonful in hot lard while turning it golden brown.
3
Heat the fat in a saucepan. Heat carrot, onion and cabbage in it. Deglaze with stock and cream, bring to the boil and cook for about 10 minutes. Stir in sauce thickener and bring to the boil. Season with salt and pepper. Fry the roast dough by the spoonful in hot lard while turning it golden brown. Sprinkle fillets with coarse pepper and arrange on plates with savoy cabbage and rösti. Serve garnished with marjoram