Ingredients

  • 3 shallots
  • 3 cloves of garlic
  • 3 chicory witloof
  • 6 Parisian mushrooms
  • 2 ts vegan baking butter, or olive oil
  • some twigs fresh thyme
  • 2 leaves laurel
  • 1 tl mustard
  • a shot cognac
  • 3 dl water
  • 20 g vegetable stock powder
  • 40 g Maïzena Roux for white sauces
  • 4 dl vegan cream
  • a shot truffle oil
  • Pepper and salt, to your taste

For the baked just like chicken:

  • 480 g filet pieces 'just like chicken'
  • 2 ts vegan baking butter, or olive oil

Filetstukjes met ‘fine champagne’-saus

35

4 persons

STEP 1

Start with the sauce. Finely chop the shallots, garlic and chicory. Cut the mushrooms into half slices.

STEP 2

Melt the fat in a pan and fry the shallot in it. Add the garlic and fry for a while. Then add the finely chopped chicory and mushrooms, thyme, bay leaf and mustard and fry together for a few minutes.

STEP 3

Deglaze with the cognac and add the water, stock powder and roux. Then add the cream and truffle oil and let it thicken for a while.

STEP 4

Finish with salt and pepper to taste.

Step 5

Now fry the 'Just like chicken' fillet pieces in a large frying pan with 2 tablespoons of fat until crispy and golden brown.

Step 6

Mix the fillet pieces with the sauce and serve with lamb's lettuce and fried croquettes.

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