Leipziger Allerlei with chicken fillet and buttered potatoes
- 25 g dried morels
- 350 g Cauliflower
- 500 g white asparagus
- 250 g Carrots
- Salt
- 150 g frozen peas
- 500 g small new potatoes
-
2 EL butter or Margarine - 2 EL flour
- 250 ml vegetable broth
- 250 ml Milk
- 2 Chicken breasts
- white pepper
- 2 EL Oil
- 100 g Crayfish tails, in brine
- 2–3 EL lemon juice
- some Stalk (s) Chervil
60 minutes
easy
- 1.
- Soak the morels in water for about 1 hour. Clean and wash the cauliflower and cut into small florets. Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces. Peel, wash and cut the carrots into pieces. Cook the vegetables one after the other in boiling salted water for 4–5 minutes. Cook the peas for approx. 2 minutes, drain them
- 2.
- Thoroughly wash the potatoes and cook in boiling water for approx. 20 minutes. Melt 1 tablespoon of fat in a saucepan, dust the flour over it and sweat while stirring. Pour in the stock and milk while stirring. Bring to the boil and simmer over low heat for approx. 5 minutes, stirring occasionally
- 3.
- Cut the fillets from the bones, wash, pat dry, season with salt and pepper. Heat the oil in a pan and fry the fillets for 10–12 minutes, turning. Drain the potatoes and let them evaporate briefly. Melt 1 tablespoon of fat in a pan, toss the potatoes in it
- 4.
- Lightly squeeze out the morels. Drain the crab tails. Add crayfish tails, morels and prepared vegetables to the sauce and heat. Season with salt, pepper and lemon juice. Wash chervil, shake dry. Arrange the potatoes, meat and vegetables. Garnish with chervil
- 5.
- Waiting time approx. 10 minutes
1 person approx .:
- 580 kcal
- 2430 kJ
- 52 g protein
- 22 g fat
- 41 g carbohydrates
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