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Peel potatoes and boil them into salted water until
tender.
Season filets with salt and pepper, fry them on both sides, take out of
the pan and keep warm.
Sear chanterelle in the same pan and spice with salt and pepper.
Mash potatoes with a potato ricer, fold in roasted chanterelle and
finish with cream and butter. Season to taste with salt, pepper and
marjoram. |
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