Herbed Fillet

For the herbed fillet, wash and chop the herbs. Season the fillet with salt and pepper and roll in the herbs. Press the herbs well.

Then wrap the fillets in aluminum foil and cook in a preheated oven at 180° C for about 30 minutes. Clean, wash and chop the vegetables.

Heat the oil and steam the vegetables in it, covered, for about 5 minutes. Season with salt and pepper. Boil milk with 1/4 l water. Stir in puree flakes and let swell for 1 minute. Whisk again.

Season with nutmeg and salt if necessary. Arrange the herbed fillet with the vegetables and sprinkle puree possibly rosettes.

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