John Myers
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Surf and Turf with Green Asparagus & Truffle Frieze
The perfect surf and turf with green asparagus & truffle frieze recipe with a picture and simple step-by-step instructions.
Beef fillet
- 5 Pc. Beef fillet
- 2 Pc. Rosemary
- 200 ml Olive oil
shrimp
- 5 Pc. Black Tiger Prawns
- 2 tsp Coriander seeds
- 1 Pc. Lime zest
- 1 Pc. Chilli red fresh
- 2 tsp Toasted sesame oil
- 4 tbsp Peanut oil
- 4 Pc. Clove of garlic
- 0,5 bunch Fresh smooth parsley
- Salt and pepper
Tomato Mango Salsa
- 1 kg Asparagus green
- Salt and pepper
- Sugar
- 4 tbsp Lemon juice
- 3 Pc. Tomatoes
- 1 Pc. Spring onions fresh
- 1 Pc. Mango
- 3 tbsp Olive oil
- 2 tbsp Tomato ketchup
Truffle frieze
- 600 g Waxy potatoes
- 2 tbsp Truffle oil white
- 50 g Parmesan
- Salt
Beef fillets
- Finely chop the rosemary and mix with olive oil. Let the beef fillets (200 g each) steep in the marinade for at least 2 hours. Preheat the oven to 100 degrees. Fry the beef fillets in the pan for about 3.5 minutes on each side. Then put in the preheated oven.
shrimp
- Halve the black tiger prawns in the middle, clean and pat dry. Put aside. Crush the coriander seeds in a mortar, grate the lime peel, finely chop the chilli (remove the seeds) and grate the ginger. Finely chop the parsley and press the garlic. Mix everything with the sesame and peanut oil and pour over the Black Tiger Prawns. Let it steep in the refrigerator for at least 2 hours. Later fry the Black Tiger Prawns on the carcass side until they are only slightly translucent.
Tomato Mango Salsa
- Wash the asparagus, break off the woody ends. Boil plenty of water with 1–2 teaspoons of salt, approx. 1 teaspoon of sugar and 1 tablespoon of lemon juice in a large saucepan. Pre-cook the asparagus in boiling water for about 3 minutes, remove and rinse. In the meantime, wash, clean, quarter and core the tomatoes. Cut the pulp into small cubes. Clean and wash the spring onion and cut into fine strips. Cut the mango from the stone, peel and finely dice. Mix the diced mango, tomato and spring onion. Mix together 3 tablespoons of lemon juice, 2 tablespoons of oil and ketchup. Season to taste with salt, pepper and sugar. Sweat the green asparagus with a tablespoon of olive oil in the pan then add the tomato-mango salsa.
Truffle frieze
- Peel the potatoes and cut into 9 x 9mm wide sticks and let them soak in water for about 1 hour so that the starch comes out of the potato sticks. Dry the potato sticks well in a kitchen towel. Pre-fry the sticks at around 175 degrees for 3 minutes. Then drain. Then increase the temperature of the deep fryer to 190 degrees. At the same time, finish frying the french fries for 3 minutes until they are golden brown. Flavor the french fries with 2 tablespoons of truffle oil and season with salt. Then mix in the Parmesan. Then serve the plates with the beef fillet, the asparagus, the black tiger prawns and the truffle fries. Bon Appetit!
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