John Myers
Contents
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Ingredients
Chicken Breast Fillet:
- 2 150 g chicken breast fillets
- 4 tbsp Sunflower oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Pumpkin and celery mash: (For 4 people!)
- 1 Hokkaido pumpkin approx. 800 g / cleaned approx. 450 g
- 1 piece Celery approx. 500 g / cleaned approx. 300 g
- 1 Onion approx. 100 g
- 1 piece Ginger approx. 20 g
- 2 tbsp Butter
- 500 ml Vegetable broth (2 teaspoons instant)
- 4 tbsp Cooking cream
- 1 tbsp Butter
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 big pinch Nutmeg
- 1 big pinch Sugar
- 1 Cup Plucked parsley
Mushrooms:
- 200 g Mushrooms
- 4 tbsp Sunflower oil
- 1 tbsp Sweet soy sauce
- 4 tbsp Vegetable broth
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Serve:
- 2 Radish
- 2 Stalk Parsley
Instructions
Chicken breast fillet:
- Clean and wash the chicken breast fillets, pat dry with kitchen paper and fry in a pan with sunflower oil (4 tbsp) on both sides for 3 - 4 minutes. Finally, season on both sides with coarse sea salt from the mill (4 big pinches and colored pepper from the mill (4 big pinches) and cover and keep warm in the oven at 50 ° C until serving.
Pumpkin and celery mash: (For 4 people!)
- Cut the pumpkin in half, remove the core with a spoon, peel the pumpkin halves with a peeler, then cut the two halves into wedges and dice. Peel, clean and dice the celery. Peel and dice the onion. Peel and finely dice the ginger. Heat the butter (2 tbsp) in a saucepan, fry the onion cubes with the ginger cubes in them. Add the pumpkin cubes and Sellerei cubes and fry briefly. Deglaze / pour in the vegetable stock (500 ml) and cook / simmer for about 20 minutes. Drain through a kitchen sieve and return to the hot saucepan. Add the cooking cream (4 tbsp), butter (1 tbsp), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), nutmeg (1 big pinch) and sugar (1 big pinch) and Work / pound through well with the potato masher. Finally fold in the plucked parsley.
Mushrooms:
- Clean / brush the mushrooms, remove the stems and brown them on both sides in a pan with sunflower oil (4 tbsp). Drizzle with sweet soy sauce (1 tbsp) and deglaze with the vegetable stock (4 tbsp). Finally, season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). The mushrooms should keep their bite or stay nice and crunchy.
Serve:.
- Cut the chicken breast fillets into slices and divide them on 2 plates. Add the pumpkin and celery mash and the mushrooms and garnish each with a radish and a stick of parsley, serve.
