John Myers
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Gourmet Fillet with Creamy Spinach Leaves and Parsley Potatoes
The perfect gourmet fillet with creamy spinach leaves and parsley potatoes recipe with a picture and simple step-by-step instructions.
Gourmet fillet: (For 4 people!)
- 2 Packs Gourmet fillet Bordelaise with a spicy herb crust à 400 g / TK
Cream of spinach leaves:
- 1 pack Cream and spinach leaves 540 g / TK
- 100 g 1 Zwiebel ca. 100 g
- 2 piece Garlic cloves
- 1/2 rote Chilischote
- 1 tbsp Butter
- 5 tbsp Milk
- 5 tbsp Cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 2 big pinches Ground nutmeg
Parsley potatoes:
- 600 g Small, waxy potatoes (here: 15)
- 1 tsp Salt
- 1 tsp Turmeric
- 0,5 Cup Sliced parsley
- 1 tbsp Butter
Serve:
- 3 Discs Lemon
Gourmet fillet:
- Bake the Schlemmer fillet in the oven until golden brown according to the instructions on the package (here: 220 ° C / 45 minutes)
Cream of spinach leaves:
- Peel and dice the onion. Peel and finely dice the garlic cloves. Clean / core, wash and finely dice the chi peppers. Heat butter (1 tbsp) in a saucepan, add the onion cubes with the garlic clove cubes and chilli pepper cubes and sauté / stir fry. Frozen the creamy spinach leaves, add the milk (5 tbsp) and slowly thaw everything with the lid closed. Add the cream (5 tbsp) and season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and ground nutmeg (2 big pinches). Let everything simmer for another 7 – 8 minutes, stirring every now and then, attention: it can burn!
Parsley potatoes:
- Peel the potatoes with the peeler, cook in salted water (1 teaspoon salt) with turmeric (1 teaspoon) for about 20 minutes and drain. Wash the parsley, shake dry and cut finely, heat the butter (1 tbsp) in a pan, add the potatoes and the chopped parsley and shake the parsley back and forth.
Serve:
- Halve the Schlemmer fillet, divide on plates and serve with the creamy spinach and parsley potatoes, each garnished with a lemon wedge.
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