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Ingredients
Rosenkohl und Rehrückenfilet
- 200 g Rosenkohl
- 320 g Rehrückenfilets von Sehnen befreit, in 2 gleichgroßen Stücken
- Salz nach Geschmack
- Pfeffer nach Geschmack
- 1 TL Steinpilzpulver (siehe Tipp)
Rahmpolenta und Fertigstellung
- 1 Schalotte
- ½ Knoblauchzehe
- 30 g Olivenöl
- 260 g Geflügelfond
- 150 g Milch
- 100 g Sahne
- 1 EL Steinpilzpulver (siehe Tipp)
- 55 g Polenta-Grieß
- 125 g Butter in Stücken
- Salz nach Geschmack
- 120 g Pilze (z.B. Champignons, Kräutersaitlinge, Trompetenpilze), ggf. in Scheiben
- weißer Pfeffer, gemahlen nach Geschmack
- 25 g Balsamico, dunkel
- grobes Salz nach Geschmack
- Nutrition
- per 1 Portion
- Calories
- 500 kcal / 2093 kJ
- Protein
- 25 g
- Fat
- 35 g
- Carbohydrates
- 19 g
- Fiber
- 4.9 g
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