John Myers
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Pickled Leek Schnitzel
The perfect pickled leek schnitzel recipe with a picture and simple step-by-step instructions.
creme fraiche Cheese
- Oil for stewing
- 1 Onion
- 200 g Brown mushrooms
- 200 g Middle Ages Gouda
- 4 Turkey schnitzel
- Salt, black and white pepper, sweet paprika
- 1 Stick of leek
- 200 ml Cream
- 1 tablespoon Lemon juice
Hunter sauce
- 150 g Brown mushrooms
- 1 Onion
- 1 shot Oil
- 80 g Bacon strips
- 1 tablespoon Tomato paste
- 150 ml White wine
- 150 ml Water
- 1 pinch Salt
- 1 pinch Black and white pepper
- 1 pinch Sugar
- 1 teaspoon Soy sauce dark
- 250 ml Cream
Project “Nachgekocht” – 2020
- Turkey schnitzel held under the tap and washed. Pat dry and rub with the specified spices. Put in a baking dish that has been oiled beforehand.
- Cut the bacon strips and any longer pieces again. Peeled onion and cut into small cubes. Mushrooms cleaned, brushed and cut into slices, larger ones cut in half. Put the bacon strips in a pan, fry them until crispy and remove them. A little oil added, heated onion pieces, mushroom slices added and steamed in them.
- Grate the middle-aged Gouda cheese and sprinkle it on the pre-seasoned turkey schnitzel. Bacon strips, onion and mushrooms on top. Clean and wash the leek sticks and cut into rings. Spread over the previous mixture.
creme fraiche Cheese
- Pour the specified amount into a container and add the tablespoon of lemon juice. Mix with a spoon and let stand for 15 minutes. This is the slightly faster option.
Hunter sauce
- For the hunter sauce, take the bacon strips again and cut longer pieces into small pieces. Wash the brown mushrooms and cut into slices, larger slices, cut in half. Peel the onion and chop it finely. Use the same pan as before, wipe it out a little, add more oil and heat. Put everything in and fry. Stir in tomato paste, deglaze with white wine and water.
- Bring to the boil only briefly and season to taste with the specified spices. Add soy sauce. Bring to the boil again and reduce.
- Stir creme fraiche first, then cream into the reduced pour, season again if necessary and then pour the hunter sauce over it. Cover the baking dish and put it in the refrigerator – where it will stand for 24 hours to draw through. The next day, depending on the time of day, when you did that, then put 150 ° degrees of circulating air in the preheated oven. Cook in it for 1 hour.
Conclusion
- This recipe can also be found on many other platforms as I have read. But as great as it sounded, I wouldn’t cook it again. Also because it is visually not that great for me to show. I think in 2020 the taste will be a bit different because I made many ingredients fresh and myself.
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