Fried cordon bleu with puree and lukewarm cauliflower salad

Name: fried cordon bleu with puree and lukewarm cauliflower salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 kg grandmother's crumbly potatoes; 100 ml semi skimmed milk; 25 g unsalted butter or margarine; 1 el French mustard; 3 el peanut oil; 4 chopped cordon bleu; 1 baking flour; 100 g capers; 2 el green pesto in a jar; 75 g arugula

Cordon bleu with puree and a salad of cauliflower, arugula and capers.

Ingredients

Directions

Boil the potatoes in water with a little salt in about 20 minutes until done. Drain and puree with the milk, butter and mustard. Season with salt.
In the meantime, heat the oil in a frying pan and fry the cordon bleus on low heat for about 10 minutes until golden brown and done. Times regularly.
In the meantime, cut the cauliflower into small florets and boil 5 minutes in water with salt until al dente. Drain and drain well.
Let the capers drain and absorb 2 cubits of liquid. Mix the moisture with the oil and pesto into a dressing.
Spoon the cauliflower with the arugula and capers and drizzle with the dressing. Serve with the puree and a cordon bleu.