Hunter's escalope casserole
135 mins
135 mins
Ingredients
- 500 g Mushrooms
- 250 g fresh or frozen chanterelles
- 1 collar Spring onions
- 3 Stem(s) Thyme
- 2 TABLESPOONS Oil
- 4 Turkey escalope of 200 g
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 500 ml Vegetable broth
- 300 g Whipped cream
- 1-2 TABLESPOONS sauce thickener
- 750 g Potatoes
- 1-2 TABLESPOONS Sugar
- 7-10 Tbsp Juice of 1 lemon
- 2 Lettuce hearts
- 1/4 collar Chives
- 20 g clarified butter
Directions
- 1
Clean the mushrooms, cut them in half. Wash and drain fresh chanterelles or clean them with a brush, then clean them. Clean spring onions, cut into rings. Pluck the thyme leaves.
- 2
Heat oil, fry escalopes for 2-3 minutes on each side, season with salt and pepper and remove. Add the mushrooms to the frying fat and fry well all around. Add chanterelles, thyme and spring onions, except for 1 tbsp. and fry briefly.
- 3
Season with salt and pepper. Deglaze with broth and cream, bring to the boil. Stir in sauce thickener, bring to the boil again.
- 4
Put the cutlets into an ovenproof dish and pour cream of mushroom over them. Bake in the preheated oven (electric cooker: 175°C/circulating air:150°C/gas: level 2) covered for approx. 1 3/4 hours.
- 5
Cook potatoes for about 20 minutes, drain, rinse and peel. Mix 100 g cream, sugar and lemon juice. Clean the salad and pluck into pieces. Cut chives into small rolls, mix with salad and dressing.
- 6
Roast the potatoes in hot lard while turning. Season with salt. Remove the casserole and sprinkle with the remaining spring onions. Arrange everything.
More Delicious Recipes
