Gordonbleu with spinach purée and balsamic syrup

Ingredients for Gordonbleu with spinach purée and balsamic syrup

Instructions for Gordonbleu with spinach purée and balsamic syrup

To prepare the Gordonbleu with spinach purée and balsamic syrup recipe, please follow these instructions:

Cut the outer yarn into thin slices and knock it lightly with a meat hammer. Possibly. Stir chopped and chopped with a knife that tatar and turn with the chopped mustard, garlic and parsley. The eggflower is turned in and the talleggio cheese is torn on the grater and come in. The cream is salted with salt and pepper. The filling is placed on the middle of the meat folded over each other and the edges are pressed with a fork. The meat is spread in flour, egg and rasp.

puree:
Spinate rinse under running water and remove coarse stems. It is sautéed in butter and added chopped onion and crushed garlic. Add cream and add the mixture to a creamy consistency and season with salt, pepper and muskat. The spinach is blended into a completely smooth puree and flavored.

Balsamic Syrup:
Balsamic and honey boil for 1/3, mix with butter and season with salt and pepper. The syrup is laid around the plate like a sauce.