John Myers
Solomillo con cabaza e patacas fritidas (Sasha)
The perfect striploin with pumpkin and fried potatoes (sasha) recipe with a picture and simple step-by-step instructions.
- 1 unidade. Cabaza de Hokkaido
- 2 pzas. Chalotes
- 1 unidade. Xenxibre do tamaño dunha noz
- 100 ml de viño branco
- 200 ml Caldo vexetal
- Sal
- Pimenta
- Azucre
- 1 cda de curry Anapurna (suave)
- 100 g de Queixo Creme Fraiche
- 50 ml de vinagre de framboesa
- 100 ml de aceite de sementes de cabaza
- 2 Pc. Striploin steaks approx. 250 g each
- 4 pzas. Patacas
- 1 Pc. Spring onion rod
- Eighth Hokkaido, remove the seeds. Cut the half into small pieces.
- Peel shallots and cut into small pieces. Peel a walnut-sized piece of ginger and chop it roughly. Put everything together in a saucepan, sweat and salt. Deglaze with white wine and vegetable stock. When the pumpkin is done, puree everything with a hand blender and add the crème fraîche. Season to taste with salt, pepper and curry.
- Slice a quarter of the Hokkaido thinly on the grater. Marinate with raspberry vinegar and pumpkin seed oil and season with salt, sugar and pepper.
- Sear the steaks in the pan on all sides, then put them in the oven at approx. 150 degrees to rest.
- Peel the potatoes and chop them into small cubes. Fry with sunflower oil in a pan until golden brown. Season with salt. Just before the end of the cooking time, add the finely chopped spring onions and toss. Season to taste with pepper and salt.
- Cut the striploin into wide slices. Spread the pumpkin puree all around in a circle on the plates, then place the cut striploin in the middle. Spoon the fried potatoes around and top with the pumpkin salad.
- Dereitos da imaxe: Wiesegenuss
