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Peel the potatoes and cut in half if necessary. Wash the
carrots and leek and cut into fine strips. Bring the soup to the boil,
add the fillets, cover and simmer for 20 minutes. Cook the potatoes in
salted water until al dente. Wash the chives and cut into rolls. Clean
and quarter the mushrooms. Add the carrot and leek strips to the meat 5
minutes before the end of the cooking time and cook.
Melt the butter in a pan, add the flour and sauté. Pour in the meat and
vegetable soup and make a roux while stirring. Simmer for 5 minutes,
stir in the cream, horseradish and chives and season with salt. Heat the
oil in a pan and fry the mushrooms, turning occasionally. Season with
salt and pepper. Remove the meat and vegetables from the soup and drain.
Add the mushrooms to the vegetables, cut the meat into slices. Drain the
potatoes.
Serve the meat, sauce, vegetables and potatoes. |
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