Poached Beef and Chicken with Lemon Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,085 cal. | (52 %) | ||
| Protein | 93.66 g | (96 %) | ||
| Fat | 68.02 g | (59 %) | ||
| Carbohydrates | 19.9 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.08 g | (20 %) |
| Vitamin A | 2,245.56 mg | (280,695 %) | ||
| Vitamin D | 0.29 μg | (1 %) | ||
| Vitamin E | 2.57 mg | (21 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.88 mg | (80 %) | ||
| Niacin | 41.44 mg | (345 %) | ||
| Vitamin B₆ | 1.92 mg | (137 %) | ||
| Folate | 91.93 μg | (31 %) | ||
| Pantothenic acid | 3.33 mg | (56 %) | ||
| Biotin | 8.14 μg | (18 %) | ||
| Vitamin B₁₂ | 6.74 μg | (225 %) | ||
| Vitamin C | 42.52 mg | (45 %) | ||
| Potassium | 1,335.21 mg | (33 %) | ||
| Calcium | 166.81 mg | (17 %) | ||
| Magnesium | 94.01 mg | (31 %) | ||
| Iron | 10.98 mg | (73 %) | ||
| Iodine | 25.56 μg | (13 %) | ||
| Zinc | 15.47 mg | (193 %) | ||
| Saturated fatty acids | 34.5 g | |||
| Cholesterol | 581.81 mg |
Ingredients
- For the poached chicken and beef
- 2 liters Chicken broth
- 1 organic lemon
- 2 bay leaves
- 1 tsp white peppercorns
- 800 grams Beef fillet
- 4 Chicken breasts (each about 140 g)
- 500 grams Baby carrot
- 200 grams Snow peas
- salt
- For the lemon sauce
- 200 grams butter
- 4 egg yolks
- 1 generous pinch lemon zest
- lemon juice
- salt
- white peppers
Preparation steps
For the poached chicken and beef: Pour the chicken broth into a pot. Rinse the lemon in hot water, wipe dry and peel strips of zest with a potato peeler. Place the lemon zest in the chicken broth along with the bay leaves and peppercorns. Bring to a boil.
Rinse the beef and chicken, and pat dry. Add the beef to the broth and simmer for 30 minutes. Add the chicken after the first 15 minutes. Remove the pot from the heat and allow the beef and chicken to poach for 25-30 minutes.
Peel and rinse the carrots. Rinse and trim the snowpeas. Simmer the carrots in a pot of salted water for 5 minutes. Add the snowpeas and cook for an additional 5 minutes.
For the lemon sauce: Melt the butter in a pot. Place the egg yolks and 50 ml (approximately 1/4 cup) of boiling broth in a bowl. Place over a pot of simmering water and beat until thickened. Remove from the heat and stir in the butter. Add the lemon zest, and season with the lemon juice, salt and pepper to taste.
For serving: Slice the beef and chicken and serve on plates with the carrots and snowpeas. Serve the sauce separately and pour at the table.
