Ingredients for 4 people:
600 g chicken fillet
salt, pepper
1 pot of chervil
1 stalk parsley
1 pot basil
1 tsp + 2 tbsp oil
1 tsp grated lemon zest
500 g kohlrabi
1 onion
1-2 tbsp butter
1 tsp yellow curry paste
200 ml coconut milk
1 geh. tbsp. light-coloured sauce thickener
a few squirts of lemon juice
Preparation:
1. Wash fillets, cut into approx. 8 roulades, pound a little flatter. Season with
salt and pepper. Chop the chervil, parsley and some basil leaves. Mix with 1 teaspoon of oil and lemon zest. Spread over the roulades, roll up tightly and pin.
2. Peel the kohlrabi and cut into sticks. Peel and finely dice the onion. Melt the butter. Sauté the onion and kohlrabi in it. Add ¼ litre water, add salt and pepper. Cover and cook for 12-15 minutes. Drain, reserving the stock.
3. Fry the roulades in 2 tablespoons of hot oil for about 10 minutes, turning. Season with salt and pepper. Stir the curry paste into the gravy. Deglaze with the collected stock and cook for a further 7-10 minutes. Add the coconut milk and thicken with sauce thickener. Fold in the kohlrabi vegetables. Wash the remaining basil, pluck the leaves and add to the sauce. Season to taste with salt, pepper and lemon juice.
Preparation time approx. 40 minutes
Nutritional values per person approx.:
Calories: 264
Joule: 1106
Protein: 24,5 g
Fat: 12,3 g
Carbohydrates: 14 g
(FoodCentrale by ddp images)
