John Myers
Kanafilee sidrunikapparikastmega
Ideaalne kanafilee sidrunikapparikastmega koos pildi ja lihtsa samm-sammult juhisega.
kaste
- 300 ml Poolkuiv valge vein
- 8 tl kapparid
- 4 tl sidrunimahla
- 1 Bio lemon zest
- 600 ml Kana puljong
- 1 näputäis suhkrut
- 1 näputäis Tšilli magushaput kastet
- 300 ml Laktoosivaba kreem
- 3 spl Maizena
liha
- 8 tk Kanafilee
- 8 tükki sidrunipipart
- 8 tükki soola
- 2 spl Selitatud võid
- 50 ml Kana puljong
garneering
- 1 kilogramm Tagliatelle
kaste
- Bring the wine to the boil together with the capers and let it reduce a little – add the chicken stock and let it reduce again (this will reduce the taste!)
- Now add lemon juice, lemon zest, pinch of sugar and cream – bring to the boil again – stir the maizena (or moonamine) with a little water until smooth and add and simmer again until the sauce has the desired consistency – season again with a little chilli sauce
liha
- Wash the chicken fillet and pat dry – cut diagonally in the middle – season with salt and lemon pepper – fry all over in clarified butter – deglaze with a little chicken stock – cover and let simmer for about 15 to 20 minutes on the lowest heat
garneering
- Cook the tagliatelle al dente according to the instructions on the packet – pour off the water and put the pasta back in the pot – season with a little salt and pepper – add approx. 250 ml of the sauce and mix everything well, so we give the pasta a creamy consistency and a fine texture caper flavor
