Zucchini and potato gratin with chicken filet

Name: Zucchini and potato gratin with chicken filet
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 100 g Potatoes; 7-10 Tbsp Salt; 70 g Courgette; 70 g Chicken filet; 7-10 Tbsp Pepper; 1/2 tsp (2.5 g) Oil; 2 stem(s) Basil; 1 Egg yolk (size M); 3 tablespoons (20 g each) Light cream; 7-10 Tbsp grated nutmeg; 20 g grated gouda cheese (17 % fat); 7-10 Tbsp pink pepper berries

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

100 g Potatoes
7-10 Tbsp Salt
70 g Courgette
70 g Chicken filet
7-10 Tbsp Pepper
1/2 tsp (2.5 g) Oil
2 stem(s) Basil
1 Egg yolk (size M)
3 tablespoons (20 g each) Light cream
7-10 Tbsp grated nutmeg
20 g grated gouda cheese (17 % fat)
7-10 Tbsp pink pepper berries

Directions

1
Cook the potatoes in salted water for about 15 minutes. Wash and clean the zucchini and cut into thin slices. Wash chicken fillet, dab dry and season with salt and pepper. Heat oil in a pan. Fry meat for about 10 minutes, turning. Wash basil and dab dry. Pluck leaves from a stalk and chop finely.
2
Mix egg yolk and crème légère and add salt, pepper and a little nutmeg. Drain the potatoes, quench, peel and cut into thin slices. Place the potatoes and courgettes in a fan-shaped form, leaving the middle free. Cut the fillet into slices and place in the middle. Sprinkle gratin with crème légère and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Sprinkle the gratin with pink pepper berries and garnish with basil