Potato and carrot rösti with gratinated chicken filet

Name: Potato and carrot rösti with gratinated chicken filet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g Potatoes; 200 g Carrots; 1 Onion; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 4 Chicken fillets (approx. 150 g each); 1 sachet (250 ml) Light Hollandaise Sauce; 7-10 Tbsp Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g Potatoes
200 g Carrots
1 Onion
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
4 Chicken fillets (approx. 150 g each)
1 sachet (250 ml) Light Hollandaise Sauce
7-10 Tbsp Parsley

Directions

1
Peel, wash and roughly grate the potatoes and carrots. Peel and finely grate the onion. Season with salt and pepper. Heat 3 tablespoons of oil in a pan. Add the toasted dough and press down a little.
2
Fry at low heat for 15-20 minutes. After about half the cooking time, slide on a lid and turn. In the meantime, wash the meat and pat dry. Heat 1 tablespoon of oil in a pan and fry the fillets for about 5 minutes, turning them over.
3
Place in an ovenproof dish and cook in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Take out, pour Sauce Hollandaise over it and heat up again for about 2 minutes, cut open.
4
Cut the Rösti into pieces and arrange the chicken filet on plates. Sprinkle with parsley and garnish. Serve with salad.