Filled pearl breast with truffle and winter herbs in basket

Ingredients for Filled pearl breast with truffle and winter herbs in basket

Instructions for Filled pearl breast with truffle and winter herbs in basket

To prepare the Filled pearl breast with truffle and winter herbs in basket recipe, please follow these instructions:

Bean and fill:
Put the chopped meat in a bowl and add salt and pepper. Whip with whipped cream until the meat gets really cool. Add egg whites and whip again until whites are absorbed. Now whip the cream for a little while (if you have a food processor, it can be used to this father). Add truffle paste and oil and stir in the dough.

Take the pearl braid and loosen the skin on one side. Get the daddy in a spray bag and push the dad up under the skin. Grease the breasts with the fat, season them and put them in a refractory dish. Step them in the oven for 25 min. At 190 degrees.

Basket with herbs: Grease the portion molds with grease on both the inside and outside. Cut the dough into pieces of approx. 10 x 10 cm. Put a piece of dough on top of a mold and put another mold on top so that the dough is pressed to the bottom. Put another piece of dough in and continue until all four pieces are used. Clean the herbs and cut it out into the tern of about 1 cm. Heat the oil in a saucepan and sweeten the carrots for 5 minutes. Add pastinak and celery and turn for 2 min. Add white wine and cook to 1/4 part. Add the cream and cook to a creamy consistency. Add salt and pepper and chopped parsley. Fill it in the baskets.

Potato: Peel the potatoes and cut them into thin slices on a grater or similar. Mix them with chopped onions, melt butter, salt and pepper. Put them in the flat molds. Put them well together and put them in 45 minutes at 190 degrees.

sauce:
Boil the fund down to half and whip the butter. Taste with lemon juice, salt and pepper.

Garnish:
Bake the garlic greens in the oven for 10 min at 190 degrees. They must be served with the skull on.