John Myers
Crispy Gourmet Fillet on Carrot and Parsnip Vegetables
The perfect crispy gourmet fillet on carrot and parsnip vegetables recipe with a picture and simple step-by-step instructions.
- 1 pack Crispy gourmet fillet frozen 360 g / BORDtbspAISE from FRoSTA
- 4 Carrots about 400 g
- 2 Parsnips approx. 100 g
- 1 tsp Salt
- 1 tbsp Sunflower oil
- 1 tbsp Butter
- 1 tbsp Liquid honey
- 1 tbsp Cooking cream
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 2 big pinches Chilli flakes
- 1 tbsp Cut coriander
- 2 Discs Cucumber for garnish
- Bake the crispy gourmet fillet in a preheated oven according to the instructions on the packet until golden brown (here: at 225 ° C for approx. 35 minutes), remove and cut in half. Peel the carrots and parsnips with the peeler, cut into thirds and cut into sticks. Boil the sticks in salted water (1 teaspoon of salt) for about 8 minutes, drain through a kitchen sieve and drain well. Heat butter (1 tbsp) and sunflower oil (1 tbsp) in a pan, add the sticks, drizzle with liquid honey (1 tbsp) and stir-fry for a few minutes. Add the cut coriander (1 tbsp) and season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and chilli flakes (2 big pinches). Finally add the cooking cream (1 tbsp) and let everything simmer for another minute or two. Divide the carrot and parsnip vegetables on 2 plates and place half of the crispy gourmet fillet on each one, garnish with a slice of cucumber, serve.
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