- 600 grams
- Pepper (freshly ground)
- 2 tablespoons
- 200 milliliters
- 100 milliliters
dry Red wine
- 60 grams
chopped Macadamia Nuts
Apples (e.g. Granny Smith)
- 4 tablespoons
- 1 tablespoon
Preheat the oven to 100°C (approximately 210°F).
Wash the fillets, pat dry and cut into four equal slices. Season with salt and pepper and fry in hot oil on both sides. Remove from pan and place in oven on a roasting pan. Remove the drip pan after about 20 minutes for the next step.
Add the pan drippings to the frying pan with the poultry stock and red wine. Simmer until reduced by half.
Toast the nuts in a dry frying pan. Rinse the apples, core and quarter and cut into thin columns. Fry in 2 tablespoons of hot butter for 2-3 minutes in a non-stick pan and sprinkle with sugar. Add 1-2 tablespoons of water.
Remove the fillets from the oven and let stand briefly. Remove the sauce from the heat and stir in the remaining cold butter. Season with salt and pepper. Place the fillets on plates, each with some sauce drizzled on top. Serve garnished with apples and nuts.
If desired, serve to taste with fresh marjoram garnish.