John Myers
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Ingredients
Porcini mushroom schnitzel:
- 400 g 7 porcini mushroom hats
- 3 tbsp Flour
- 1 Egg
- 2 tbsp Milk
- 75 g Breadcrumbs
- 0,5 Cup Sunflower oil
- Coarse sea salt from the mill
- Colorful pepper from the mill
Honey carrot flowers:
- 300 g Carrots
- 1 tsp Salt
- 1 tbsp Butter
- 1 tbsp Liquid honey
- 3 big pinches Coarse sea salt from the mill
- 0,5 Cup Sliced parsley
Mashed potatoes:
- 300 g Mashed potatoes from yesterday / See my recipe *)
Serve:
- Remaining fried breaded eggs for garnish
- Parsley for garnish
Instructions
Porcini mushroom schnitzel:
- Remove the stem from the porcini mushrooms. Whisk the egg with the milk (2 tbsp). Flour the porcini mushroom hats, pull them through the egg mixture, roll them in breadcrumbs and slowly fry them golden-brown on both sides in a pan with sunflower oil (1/2 cup). Finally, season with coarse sea salt from the mill and colored pepper from the mill.
Honey carrot flowers:
- Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossoms (approx. 3 - 4 mm thick) with the knife. Boil the carrot blossoms in salted water (1 teaspoon salt) for about 8-10 minutes and drain through a kitchen sieve. Heat butter (1 tbsp) in a pan, add the carrot blossoms and fry briefly / stir-fry, drizzle with liquid honey (1 tbsp) and season with coarse sea salt from the mill (3 big pinches). Finally, cut the parsley, fold it into the carrot blossom pan and let everything simmer for a few more minutes.
Mashed potatoes:
- Here 300 g leftover from yesterday / See my recipe: *) Gourmet fillet à la Bordelaise with mashed potatoes and with a mixed salad
Serve:
- Serve the stone mushroom schnitzel with honey blossom carrots and mashed potatoes, garnished with parsley and the breaded egg.
