Shredded \"Jäger Art\" in a salad leaf

Name: Shredded \"Jäger Art\" in a salad leaf
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Chanterelles; 1 Onion; 750 g Turkey escalope; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 heaped tbsp. flour; 400 g Whipped cream; 250 ml Vegetable broth; 1/2 bunch Parsley; 1/2 (approx. 150 g) Iceberg lettuce; 150 g Crème-fraîche

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Chanterelles
1 Onion
750 g Turkey escalope
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 heaped tbsp. flour
400 g Whipped cream
250 ml Vegetable broth
1/2 bunch Parsley
1/2 (approx. 150 g) Iceberg lettuce
150 g Crème-fraîche

Directions

1
Wash and clean the chanterelles and pat them dry well. Peel and finely chop the onion. Wash the meat, dab dry and cut into strips. Heat the oil in a large pan and fry the meat thoroughly, turning it over.
2
Season with salt and pepper and remove. Fry the chanterelles in the frying fat for 2-3 minutes. Add onions and fry briefly.
3
Dust with flour and sauté while stirring. Deglaze with cream and stock while stirring. Add meat and simmer for about 5 minutes. Wash parsley, shake dry, pluck leaves and chop finely.
4
Wash and clean the lettuce and separate the lettuce leaves individually. Season to taste, arrange in salad leaves. Spread some crème fraîche in patches on top, sprinkle with parsley. Add the rest of the crème fraiche.
5
It goes well with baguette bread.