Boil the potatoes, wash, clean and chop the zucchini. Then heat the tomato oil in a saucepan. Sauté the zucchini in it for 2-3 minutes and then add the water. Season with salt and pepper and cook covered for approx. 15 minutes until soft. If necessary, pour off the water and mash the zucchini to a puree or puree briefly. Then let the puree cool and mix the potatoes with the zucchini. Mix in the parsley and cream cheese, stir with the milk until smooth. Finally season with salt and pepper.

Put the port wine, red wine, veal stock, thyme together in a sauté pan, bring to the boil and reduce to 1/3 of the amount. Then pass and set aside. Sear the beef fillet and then wrap it in aluminum foil and flavor it with sprigs of rosemary. Fry the shallots in the broth of the meat. Now deglaze the roast with the wine and pour through a sieve to the sauce. Then reduce the sauce by half again. Season to taste with salt and the pepper mixture and when it stops boiling, add the cold butter little by little and season again to taste. Mix the sauce again before serving. (Make sure that the sauce does not boil anymore.) Wash the chanterelles 3 times and then slowly heat them in butter in the pan and sauté.

Cut the sole into strips and fry in a pan. Then arrange in a loop shape.