Season fillets with salt and season with pepper. Mottle the meat side, brush with beaten egg and cover with Black Forest Ham.
Fry in clarified butter on a low fire for three minutes on each side, then keep warm.
For the sauce, sauté shallots with a little butter in a frying pan, extinguish with wine and reduce considerably. Add the minced herbs and season with salt. Bring to a boil and thicken with cold butter.
Place fillets skin side up in sauce.
Serve: Serve with parsley potatoes.
Our tip: It is best to use fresh herbs for a particularly good aroma!
Related Recipes:
Lemon ChickenPreheat the oven to 180 °C (convection oven 160 °C , gas mark 3). Squeeze the juice from one lemon. Peel the...
Macaroni Alla Bersagliera – *(*) Mackaroni au gratin with peas and ham. For the béchamel sauce, melt the butter, pour in the flour and...
Ham CroissantsHeat the butter and steam the onion and parsley for 10 minutes, turning constantly. Finely chop the ham and...
Grilled Beef and Veal Skewers with Onions and VegetablesRinse cooled beef fillet, rub dry and cut into bite-sized pieces. Clean the peppers and cut them into pieces...
Trout Fillets with Herb PotatoesDebone trout fillets, season and flour. Steam cook potatoes, peel and cut into quarters. Fry trout in oil...
Herb Butter with Citrus Peel and AnchoviesChop shallots, garlic and anchovy fillets and sauté in olive oil until anchovies liquefy – get a little...
Jerusalem Artichoke Rösti with Ham DipFor the Jerusalem artichoke rösti, dice the salmon ham very finely. Chop the tarragon finely. Mix both with...
Hot Ham and Cheese DippersFor the ham and cheese lollipops, cut the whole wheat rolls in half, remove the schmolle (the inside) with a...
Milk Calf Nut with Porcini MushroomsHave fun preparing this mushroom dish! Preheat the oven to 220 degrees. Season the veal nut with salt, bell...
Chicken with Mushrooms and Grapes in Riesling SauceFor the chicken with mushrooms and grapes in Riesling sauce, first wash the chicken, pat dry, cut into 8...