Axel`s Bouquet with Apples and Green Pepper
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g ostrich fillet (s) (ostrich fillet)
- 3 apples, e.g. Braeburn or Fuji
- 2 dl cream
- 1 dl poultry stock
- 1 tablespoon pepper, green, pickled
- cognac
- butter
- sugar
- salt
- Pepper, black, ground
- Watercress
Print Recipe
Pin Recipe Instructions
- Peel, core and slice the apples.
- Heat butter in a pan, fry the fillet on all sides for approx. 3-6 minutes, season with salt and pepper, wrap in aluminum foil and let sit in the warm pan for 5-10 minutes, remove and set aside.
- Deglaze the gravy with the cognac, add the stock, green pepper and cream, and let it boil down.
- Caramelize the apple slices in a second pan with sugar until golden brown.
- Unpack the meat, cut into slices.
- Spread some sauce on plates, place meat slices on top, serve with apple slices and cress.
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