Lamb salmon with princess beans and chanterelle cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cook in salted water for about 25 minutes. Drain and steam and peel. Meanwhile, clean and wash the beans and cook in salted water for 6-7 minutes. Drain, quench and let drain. Clean the chanterelles. Peel onion and cut into fine cubes.

2. 2

   Heat 2 tablespoons of oil in a frying pan and fry meat on all sides for about 8 minutes. Season with salt and pepper, remove and wrap in aluminium foil. Put the onion in the pan and fry until transparent. Add chanterelles and fry for approx. 3 minutes. Dust with flour and mix. Add stock and cream while stirring and bring to the boil. Season with salt and pepper. Heat 2 tablespoons of oil in a frying pan and fry the potatoes until golden brown. Season with salt and pepper. Leave the bacon in a pan until crisp. Take out and put beans in the pan. Warm up for about 5 minutes while turning.

3. 3

   Season with salt and pepper. Heat 2 tablespoons of oil in a frying pan and fry the potatoes until golden brown. Season with salt and pepper. Leave the bacon in a pan until crisp. Take out and put beans in the pan. Warm up for about 5 minutes while turning. Sprinkle with crumbled bacon. Serve lamb salmon with beans, roast potatoes and chanterelle cream

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
650 kcal

CARBS
33 g

FATS
36 g

PROTEINS
47 g