Kangaroo Medallions’

Rinse and drain the spinach leaves.

Chop the onion and melt the butter in a saucepan.

Sauté onion until soft, add spinach and cook on low heat for 5 minutes until soft.

Season with salt, pepper and nutmeg (freshly grated), add cream and reduce. Put aside.

Gradually heat the sauce stock in a saucepan, add cream and cream to reduce – also the apple juice.

Season with salt and pepper.

As a last step – when the sauce is cooked – add the apple brandy. Bake the fillet for about 20 minutes at 180 to 190 degrees and shortly before the end deglaze it with apple brandy.

Cut out apple generously and fill with leaf spinach.

Add a little herb hollandaise to the spinach and cook in a hot air oven for 10 minutes at 140 degrees.

As a side dish Pommes Macaire

Our tip: Use young, tender spinach from the farmers’ market!

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