Sliced 'Jäger Art' in a lettuce leaf
- 500 g Chanterelles
- 1 onion
- 750 g Turkey escalope
- 3 EL Oil
- Salt
- pepper
- 1 heaped tablespoon flour
- 400 g whipped cream
- 250 ml vegetable broth
- 1/2 Bund Parsley
- 1/2 (approx. 150 g) iceberg lettuce
- 150 g Crème-fraîche
30 minutes
very easy
- 1.
- Wash and clean the chanterelles, pat dry well. Peel onion and chop finely. Wash the meat, pat dry and cut into strips. Heat the oil in a large pan, fry the meat vigorously while turning.
- 2.
- Season with salt and pepper, remove. Fry the chanterelles in the frying fat for 2–3 minutes. Add onions and fry briefly.
- 3.
- Dust with flour and sweat while stirring. Deglaze with the cream and stock while stirring. Add the meat and simmer for about 5 minutes. parsleywash, shake dry, pluck leaves and finely chop.
- 4.
- Wash and clean the lettuce, remove the lettuce leaves one at a time. Season to taste, arrange in lettuce leaves. Spread a little crème fraîche on top, sprinkle with parsley. Add the rest of the crème fraîche.
- 5.
- Baguette bread tastes good with it.
1 person approx.:
- 720 kcal
- 3020 kJ
- 51 g protein
- 53 g fat
- 9 g carbohydrates
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