Medallions in basil sauce with carrots

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling salted water for about 15 minutes. Peel and wash carrots. Halve lengthwise and cut into diagonal pieces. Peel onion and cut into fine cubes. Heat 1 teaspoon of oil and sauté half the onion. Add carrots, deglaze with 25 ml water and simmer for about 15 minutes.

2. 2

   Season with salt, pepper and nutmeg. Heat 1 teaspoon of oil in a saucepan and sauté the remaining onion cubes. Deglaze with 2-3 tablespoons of water, add stock and let it boil down a little. Add cream and let the sauce simmer for about 5 minutes. Stir in sauce thickener and bring to the boil again. Season with salt and pepper. Wash the basil, dab dry and put something aside for garnishing. Coarsely chop the rest. Add to the sauce and puree with a hand blender. Wash the fillet, dab dry. Cut into medallions and season.

3. 3

   Season with salt and pepper. Wash the basil, dab dry and put something aside for garnishing. Coarsely chop the rest. Add to the sauce and puree with a hand blender. Wash the fillet, dab dry. Cut into medallions and season. Heat 1 tablespoon of oil in a pan and fry the medallions on both sides for about 5 minutes. Drain and peel the potatoes. Heat the remaining oil in a frying pan and fry the potatoes all around for about 7 minutes until golden brown. Season with salt and pepper. Arrange everything and serve garnished with basil

4. 4

   Heat 1 tablespoon of oil in a pan and fry the medallions on both sides for about 5 minutes. Drain and peel the potatoes. Heat the remaining oil in a frying pan and fry the potatoes all around for about 7 minutes until golden brown. Season with salt and pepper. Arrange everything and serve garnished with basil

Nutrition Facts

KCAL
720 kcal

CARBS
29 g

FATS
49 g

PROTEINS
38 g