and season with salt and pepper. Steam the spinach until soft, then season with salt, pepper, nutmeg and a little bit of garlic. Add the chopped cooked ham to the spinach form, season with whipped cream and butter. Fry the washed chanterelles in butter and garlic, extinguish with white wine and whipped cream and cook.
Arrange the veal fillet in the middle of the plate, arrange the spinach and the creamed chanterelles alternately around the meat and decorate with fresh herbs.
dry from Rheingau.
Team “Paradeiser” for only Dm 14.63: Peporoni spaghetti with tamarillos and cherry tomatoes Veal fillet with chanterelle cream sauce and ham spinach
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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