Spring fillet pans

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and wash kohlrabi and carrots. Halve the kohlrabi, cut into narrow slices and carrots diagonally into slices. Wash and clean the mangetouts. Wash and peel asparagus and cut off woody ends.

2. 2

   Cook the asparagus in lightly salted water covered with 1 pinch of sugar for 15-20 minutes. Covered kohlrabi and carrots and cook in little boiling salted water for 8-10 minutes. Add the sugar snap peas about 5 minutes before the end of the cooking time.

3. 3

   Lift out the asparagus. Measure 1/8 litre asparagus stock and pour into a pot. Drain the vegetables. Arrange with asparagus in a large, ovenproof pan or on an ovenproof dish. Wash the fillet, dab dry and cut into 8 medallions.

4. 4

   Wash the parsley, dab dry and remove the leaves. Season medallions with a little salt and pepper. Cover each medallion with 2-3 leaves of parsley and wrap a slice of bacon around it. Heat the oil in a pan.

5. 5

   Sauté the medallions in it for 2-3 minutes on each side. Stir the sauce powder into the asparagus stock and bring to the boil. Add cream and bring to the boil again. Remove from heat. Whip butter into small pieces.

6. 6

   Season the sauce with salt and pepper and pour over the vegetables. Arrange medallions on top. Cook in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-15 minutes. Wash the chervil and pluck off the leaves, except for a little to garnish.

7. 7

   Sprinkle everything with chervil and garnish. Potatoes taste good with it.

Nutrition Facts

KCAL
550 kcal

CARBS
19 g

FATS
35 g

PROTEINS
40 g