John Myers
Chanterelle and Bacon Sticks with Green Sauce and Jacket Potatoes
The perfect chanterelle and bacon sticks with green sauce and jacket potatoes recipe with a picture and simple step-by-step instructions.
- 1 bunch Frankfurt green herb sauce
- 100 g Sour cream
- 100 g Sour cream
- 100 g Cream yogurt
- 0,5 tbsp Lemon juice
- Salt and pepper
- Sugar
- 400 g Fresh chanterelles
- 100 g Mixed with bacon, sliced
- 1 Shallot
- 0,5 bunch Parsley
- 1 tbsp Oil
- 0,5 tbsp Butter
- Salt and pepper
- Freshly grated nutmeg
- Clean and finely chop the herbs. Put the chopped herbs, sour cream, sour cream, yoghurt, lemon juice, a little salt, pepper and sugar in a bowl and stir well. Cover and let sit in the refrigerator for at least 30 minutes.
- Clean the chanterelles, wash them briefly if necessary and let them drain well on kitchen paper. Cut the bacon into strips, finely dice the shallot, pluck the parsley and roughly chop.
- Heat a pan and leave the bacon in it, fry until crispy and remove. Place the chanterelles in the frying fat and fry them over medium to high heat for about 5-10 minutes.
- Add the butter and shallots to the chanterelles and continue frying for about 1 minute. Season with salt, pepper and nutmeg. Mix in the bacon and parsley. Arrange chanterelle and bacon sticks with green sauce and jacket potatoes on plates and serve sprinkled with a little parsley.
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