Fillet plate with crunchy spring vegetables and notch
easy
40 mins
40 mins
Ingredients
- 1 Pork tenderloin (approx. 300 g)
- 2 Chicken filet (approx. 150 g each)
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 collar (approx. 600 g) Carrots
- 1 (approx. 450 g) Kohlrabi
- 200 g Sweet peas
- 100 g Butter
- 1 Pot of chervil
- 7-10 Tbsp pink peppercorns
Directions
- 1
Wash the meat and dab dry. Heat the oil in a pan and fry the pork and chicken fillet thoroughly all around and season with salt and pepper. Fry over a low heat for 15-20 minutes. Take out the chicken filet and keep it warm. Fry pork fillet for another 10 minutes.
- 2
In the meantime, peel the carrots, leave some green and wash them. Clean, peel, wash and halve the kohlrabi and cut into slices. Clean and wash the mangetouts. Cook carrots and kohlrabi in boiling salted water for 8-10 minutes. Cook mangetouts in boiling salted water for about 5 minutes. Heat butter in a pot until it froths up. Remove the chervil leaves and add half of them to the butter. Cut the fillets into slices and arrange on a plate together with the vegetables. Spread chervil butter foam over the vegetables and sprinkle with the remaining chervil.
- 3
Cook mangetouts in boiling salted water for about 5 minutes. Heat butter in a pot until it froths up. Remove the chervil leaves and add half of them to the butter. Cut the fillets into slices and arrange on a plate together with the vegetables. Spread chervil butter foam over the vegetables and sprinkle with the remaining chervil. Serve the fillet sprinkled with pink peppercorns as desired
Nutrition Facts
500 kcal
14 g
32 g
37 g
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