Every day fresh Fazantfilet is already a delicious piece of meat. But you fill the fillet with creamy spinach, roll it in tasty serrano ham and serve him with a spicy cognacsausje, then suddenly a valve of a feast on your nieuwjaarstafel. What do you need? (for 4 persons)
4 fazantfilets (700 à 800 g)
300 g leaf spinach
1 shallot, fijngesnipperd
1 garlic clove, pressed
40 g Parmegiano Reggiano, grated
50 g ricotta cheese
50 g cream cheese
1/2 tsp nutmeg
8 slices of serrano ham
16 croquettes
400 g mushroom-cognac sauce
olive oil
salt and pepper
this is how you make it:
1. Preheat the oven to 150°C. Cut the fazantfilets in the length, but cut not all the way through.
2. Blanch the spinach briefly in lightly salted water. Drain, chop fine and squeeze out there all of the moisture out. Mix in the shallot, the garlic, the cream cheese, ricotta, Parmegiano Reggiano, and 2 tbsp of the olive oil underneath. Season with the nutmeg, pepper and salt.
3. Divide the stuffing over the opened fillets and fold close. Role each time, 2 slices of serrano ham around and bind with keukentouw. Place the fillets in a greased baking dish, drizzle with olive oil and put 40 minutes in the oven. Sprinkle regularly with the braadvocht.
4. Prepare the sauce and the croquettes as stated on the packaging and serve at the fazantfilets.
Prefer another game? Try this gegride quail!
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