Reinankenpfandl with Chanterelles and Bacon

Cut the boned fillets of Reinanke into thumb-thick strips, salt, pepper and lightly flour them. Heat clarified butter in a suitable pan, fry Reinanken strips in it for 1 to 2 minutes until crispy on all sides, remove with a turner and keep warm. In the remaining fat, first sauté the finely chopped onion, then the finely diced bacon in the fat until translucent and finally add the cleaned and coarsely chopped chanterelles and cook until crisp. Add the fish pieces and fry for about 1 minute. Season with salt and pepper, sprinkle with parsley and serve hot. Serve with roasted apples.

Preparation Tip:

You can also beat two beaten eggs into this dish just before it is ready and let them fester briefly.

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