Grilled goose fillets with potato puree and celery andelever

Ingredients for Grilled goose fillets with potato puree and celery andelever

Instructions for Grilled goose fillets with potato puree and celery andelever

To prepare the Grilled goose fillets with potato puree and celery andelever recipe, please follow these instructions:

Inserts andeleveren into smaller pieces. Fry the pieces without fat on a hot pan. Turn the pieces into the potato puree. Add the herbs.

Friter rodsellerien in oil to the given color.

Cut the gåsefiletterne out and grill them in a little olive oil. Server them then with andelever potato puree, rodselleri and red wine sauce.

Red wine sauce
Cut the vegetables and battle it out in smaller pieces. Brown the pieces in 50 g of butter. Pour the wine, reduce by half and si.

Stir in the remaining butter before serving. Season with salt and pepper.