Tarragon Fillets in Vermouth
Ready in: 15 to 30 mins
Ingredients:1 packet Quorn Chicken Style Fillets
2 tbsp vegetable oil
1 leek, finely sliced
100g chestnut mushrooms, finely sliced
1 tbsp finely chopped tarragon or 1 tsp dried tarragon
100ml vegetarian white Vermouth
300ml hot vegetable stock
200ml crème fraîche
1 tbsp fresh chopped parsley
- Lightly sauté the Quorn Fillets in half the oil in a shallow frying pan for 5-6 minutes or until golden on each side. Take out and set aside.
- Add the remaining oil to the pan and sauté the leeks gently for 3-4 minutes or until soft, then add the mushrooms and continue to cooking for two minutes.
- Put the fillets back in the pan and add the tarragon and Vermouth, simmer for 4-5 minutes until it has evaporated by half and then add the stock and continue to simmer for five minutes. Season to taste.
- Stir in the crème fraîche and serve immediately sprinkled with fresh parsley, and accompanied by a selection of fresh vegetables, new potatoes or boiled rice.