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Fillet in whiskey cream with spaetzle

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Ingredients for 2 servings:

  • 2 slice(s) fillet(s) of pork or turkey, chicken, approx. 80 g each
  • salt and pepper
  • 2 tbsp oil
  • 20 g butter
  • 150 g spaetzle, cooked
  • 1 pinch of nutmeg
  • ½ bunch chives
  • 4 cl whiskey
  • 150 ml cream

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Preheat oven to 220°C. Flatten the fillets with the heel of your hand and season with salt and pepper. Brush a baking dish with oil and fry the meat for about 10 minutes on each side. Deglaze the meat with whiskey, baste with cream, and braise for 5 minutes. Meanwhile, heat the butter in a pan until foaming. Toss the spaetzle in it and heat through. Season with salt, pepper, and nutmeg. Cut the chives into small rolls. Loosely toss the spaetzle with the chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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