Ingredients
Ingredients for 10 servings:
- 1.5kg Ardo base para tortilla with onion
- 1.2kg Ardo duo of carrots chefs cut
- 20g Ardo parlsey
- 50g Ardo shallots
- 20g Ardo tarragon
- 10 chicken filets
- 100g butter
- 5dl cream
- cornstarch
- 200g grated cheese
- Salt & pepper
- Nutmeg
- 20g Ardo garlic
- 50g honey
-
1dl veal stock
Allergens
Egg
Milk
Preparation
- Let the potatoes thaw in a oven tray.
- Bring the cream to boil with the garlic, pepper, salt and nutmeg. Thicken with corn strarch.
- Put some pressure on the potatoes, add the cream an top with the cheese, oven bake 20-30 minutes at 180°C
- Steam the carrots till right texture.
- Stirrfry the shallots in the butter, add the steamed carrots, season pepper, salt, honey and finish with some parley.
- Pan bake the chicken fillets, add the veal stock and finish with the tarragon.
