Wildflower fillet with glazed chestnuts in potato porridge

Ingredients for Wildflower fillet with glazed chestnuts in potato porridge

Instructions for Wildflower fillet with glazed chestnuts in potato porridge

To prepare the Wildflower fillet with glazed chestnuts in potato porridge recipe, please follow these instructions:

If the fillet is not cut from the back piece, do it first. Hug the leg into suitable pieces and brown it in the pan. Get water together with the sliced, cleaned herbs. Let it boil and remove if necessary. foam. Boiled into a powerful fund.

Cut the chopped wildflakes for approx. 24 slices sprinkled with salt / pepper and roast golden brown on a pan in a little butter - approx. 1 minute on each side. The slices are then set for cooling.

Dip the potatoes and boil them in unsalted water. After boiling, steam the potatoes free of wet, mashed to fine purée and stir with 2 egg yolks and a little butter. It all tastes with salt, pepper and possibly. Little fried nutmeg and put to cool.

Put the cleaned chestnuts into a saucepan with a little butter, 1 teaspoon. Salt and ½ teaspoon. sugar. Let it all shake easily. Bring a good broth / fund over and let the chestnuts boil tenderly under the lid. When the chestnuts are finished, cook the cloud into the pan until it is thick like syrup. The chestnuts are reversed. Tastes if necessary. Again with salt and sugar.

Spray the potato puree on the edge of the chilled pieces of wild-caught fillet with a syringe bag with "stew", baked at 225 ° for 15-20 minutes.

Half the apples are boiled in water with a little sugar and the juice of ½ lemon. When the apples are tender, they are picked up. Cranberries or currant berries are turned into lukewarm honey and filled in half the apples.

Put the glazed chestnuts on a dish with the wild boar fillets and the half apples. The well-funded fund is cooked with salt and pepper and is served as a sauce.