Oven shashlik with chanterelle cream and potato rösti

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook for 15 minutes. Drain, let cool briefly and peel. Roughly grate the potatoes. Season with salt and pepper. Melt 50 g butter and mix with milk. Heat 10 g butter and 1 tbsp. oil in a pan (24 cm Ø).

2. 2

   Press half of the grated potatoes into it to form a flat cake. Sprinkle with approx. 1/4 milk-butter mixture, cover and roast over medium heat for approx. 5 minutes.

3. 3

   Turn the Rösti over and roast for a further 5 minutes in an open pan. Cover the Rösti and keep warm. Fry the rest of the potato mixture and butter mixture in the same way, keep warm. Meanwhile clean, wash and coarsely dice the bell peppers.

4. 4

   Onions peel, 2 onions in columns cut. Dab meat dry, cut into large cubes. Season meat, paprika and onion slices with salt and pepper, drizzle with 4 tablespoons of oil and mix.

5. 5

   Heat the fat pan of the oven in the preheated oven (electric oven: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) for approx. 5 minutes. Spread the vegetable and meat mixture on the hot baking tray. Add 100 ml water and braise in the preheated oven at the same temperature for approx. 15 minutes.

6. 6

   Wash and clean the mushrooms and dab them dry well. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Chop the remaining onion finely. Fry ham in a pan without fat until crispy.

7. 7

   Add onion and mushrooms and fry for about 5 minutes while turning. Deglaze with cream, bring to the boil and season with salt and pepper. Stir tomato paste, honey and 250 ml hot water until smooth. Pour over the meat mixture.

8. 8

   Cook in the oven for another 5 minutes. Cut Rösti into cake pieces. Arrange meat with vegetables and stock, Rösti and mushrooms on plates. With P

Nutrition Facts

KCAL
950 kcal

CARBS
50 g

FATS
58 g

PROTEINS
59 g