Skinned chicken fillet, pickled onion and pesilla

Ingredients for Skinned chicken fillet, pickled onion and pesilla

Instructions for Skinned chicken fillet, pickled onion and pesilla

To prepare the Skinned chicken fillet, pickled onion and pesilla recipe, please follow these instructions:

Sliced ​​onions:
Start here: Peel red and chopsticks and cut them out in both or half. Put them in a dish and add well with olive oil, salt and pepper. Cover with stanniol and bag them at 200 degrees C. alm. Oven for approx. 25-30 minutes until they are tender.

Parsley Foam:
Pick up the parsley and use only the stems. They are cut into smaller pieces and sautéed in a little oil together with 1 onion cut into the tern. Add white wine and fish fund and let it boil halfway.
Sift the sauce (remove the bulb and stalk). Add the cream and let it boil again. Season with salt and pepper. Just before serving, make froth with a spelled blender or whisk and sprinkle the dish with chopped parsley.


Haddock Fillets:
The skinside is scratched and the fillets are seasoned with salt and pepper. Step on the skinside on a pan in oil, first at high blouse and then at low heat. Step for approx. 3-5 min. Depending on size.

Serve new (foreign) potatoes to court.