Pre-heat the oven to 180°.
Mix all the ingredients for the filling in a bowl.
Cut an opening in the chicken, and fill it with the mass.
Cook the chicken in the oven for 20-25 minutes, or until the meat is well done.
Preheat the oven to 180°.
Peel and rinse the beetroots.
Cut them half way through.
Brush with olive oil and sprinkle with salt.
Bake the beetroots in the oven for 25-30 minutes.
Sprinkle with lemon peel before served.
Chop the wild garlic.
Melt the butter in a pot. When melted remove the pot from the heat. The temperature must not exceed 60°.
Mix egg yolks, lemon juice and some salt in a clean pot over low heat until fluffy.
Add drops of the melted butter while whisking. You can add new butter when the other is absorbed into the mass. Remember to whisk constantly over low heat.
When all the butter is mixed into the sauce, add lemon, salt and pepper.
The chopped wild garlic is added just before serving.
Rinse the salad and cut the fruit and vegetables into smaller pieces.
Mix it all together in a bowl.
Mix olive oil, lemon juice, salt and pepper in a small bowl, and poor it over the salad.
Serve on the side.
4 pcs of chicken fillet supreme
25 g butter
1 pack of feta cheese
4 tbsp. olive oil
1 pcs lemon, peeled
1 dl chopped parsley
½ dl fresh thyme
½ dl fresh, chopped rosemary
2 tbsp. fresh sage
1 clove of garlic
350 g beetroots, approx. 4-6 pcs.
1 tsp. salt
1 tbsp. olive oil
1 pcs. lemon, peel
400 g butter
3 egg yolks
1 tbsp. lemon juice
2 tbsp. water
½ tsp. salt
1 dl chopped wild garlic
Black, grounded pepper
1 pack crispy, mixed salad
2 packs of sugar snaps
2 dl walnuts
1 pack of raspberries