Kohlrabi in chervil cream with sesame fillet

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in salted water for about 25 minutes. Drain, quench, drain and peel. In the meantime peel kohlrabis and cut into slices. Bring 1/2 litre of lightly salted water to the boil, cover and cook the kohlrabis for 10-12 minutes. Drain the kohlrabi, catching the stock. Measure out 1/4 litre.

2. 2

   Heat butter in a pot. Stir in flour and sweat for about 2 minutes. Add stock and milk while stirring and let simmer for about 5 minutes. Season with salt, pepper and nutmeg. Separate the egg. Turn chicken fillets first in egg white, then in sesame. Season with salt and pepper. Heat 2 tablespoons of oil in a pan. Fry the meat on each side for about 4 minutes until golden brown. Heat 3 tablespoons of oil in a frying pan and fry the potatoes all around for about 6 minutes. Wash the chervil and dab dry.

3. 3

   Season with salt and pepper. Heat 2 tablespoons of oil in a pan. Fry the meat on each side for about 4 minutes until golden brown. Heat 3 tablespoons of oil in a frying pan and fry the potatoes all around for about 6 minutes. Wash the chervil and dab dry. Pluck the leaves and chop them. Add kohlrabi and chervil to the sauce and bring to the boil. Stir in egg yolk. Do not let it boil any more! Serve chicken fillets with potatoes and kohlrabi in chervil cream. Garnish with chervil as desired

4. 4

   Pluck the leaves and chop them. Add kohlrabi and chervil to the sauce and bring to the boil. Stir in egg yolk. Do not let it boil any more! Serve chicken fillets with potatoes and kohlrabi in chervil cream. Garnish with chervil as desired

Nutrition Facts

KCAL
570 kcal

CARBS
34 g

FATS
25 g

PROTEINS
52 g