Fillet in Riesling sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the fillets and dab dry. Peel and finely chop the onions. Heat oil. Fry the fillets in it until golden brown all around. Season with salt and pepper. Add one chopped onion to the frying fat and fry briefly.

2. 2

   Deglaze everything with wine and 1/4 litre of water. Add dried Ma-yoran. Cover and cook for about 20 minutes. In the meantime clean, wash and chop the savoy cabbage. Peel, wash and slice the carrots. Cook vegetables in boiling salted water for about 10 minutes. Then drain them. Just before serving, heat up the fat. Fry the rest of the chopped onion in it. Swivel the vegetables in it. Take the meat aside.

3. 3

   Cook vegetables in boiling salted water for about 10 minutes. Then drain them. Just before serving, heat up the fat. Fry the rest of the chopped onion in it. Swivel the vegetables in it. Take the meat aside. Stir cream and flour until smooth and add to the stock. Season to taste with salt, pepper and orange juice. Cut the meat open, arrange on a plate with sauce and vegetables. Garnish with grapes, orange slice and marjoram leaves. Serve with croquettes

4. 4

   Stir cream and flour until smooth and add to the stock. Season to taste with salt, pepper and orange juice. Cut the meat open, arrange on a plate with sauce and vegetables. Garnish with grapes, orange slice and marjoram leaves. Serve with croquettes

5. 5

   40 E g/ 21 F g/ 13 KH g

Nutrition Facts

KCAL
430 kcal

CARBS
13 g

FATS
21 g

PROTEINS
40 g