Chicken Fillet with Potato-Parsley Puree and Paprika Kidney Beans

For the chicken fillet with potato-parsley puree and paprika kidney beans, first peel the potatoes, cut into quarters and boil in salted water until soft. Strain them, let them steam out and press them into a pot with a potato press.

Then blanch the parsley (including stems) in salted water, rinse with ice cold water and puree with the vegetable soup in a blender. Pour the parsley juice into the pot with the potato mixture and stir well.

Add as much milk (or whipped cream) and whisk until the mixture has the desired puree consistency. Season to taste with salt, pepper and nutmeg.

Then slowly stir in the olive oil and keep the puree warm. Bell bell pepper kidney beans: Clean and seed the bell bell pepper, dice finely and sauté in a little heated olive oil. Sprinkle in sugar and let it caramelize slightly.

Season with salt and cayenne pepper, add vegetable stock, season with lemon juice and cook on low heat for about 5 minutes. Then puree in a blender, pour into a saucepan, bring to the boil again briefly, add the beans, warm them in it and then keep warm.

Salt and pepper the chicken fillets and fry them in a pan with heated oil on both sides, remove them from the pan and wrap them in aluminum foil.

Pour off the oil from the pan, deglaze the frying residue with chicken stock, let it reduce a bit and then thicken it by stirring in cold butter.

Remove the fillets from the foil and pour the exuded

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