John Myers
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Gourmet Fillet on Bed of Asian Vegetables with Triplets
The perfect gourmet fillet on bed of asian vegetables with triplets recipe with a picture and simple step-by-step instructions.
Gourmet fillet:
- 380 g frozen / à la Bordelaise crispy crispy 1 Packung Schlemmer Filet
Asian vegetable bed:
- 150 g Chinese cabbage leaf hearts
- 125 g 1 rote Paprika geputzt
- 100 g 1 grüne Paprika geputzt
- 75 g 1 gelbe Paprika geputzt
- 100 g 1 Zwiebel
- 1 rote Chilischote
- 2 tbsp Sunflower oil
- 1 tbsp Ketchup Manis
- 1 tbsp Dark soy sauce
- 1 tbsp Sweet chili sauce
- 1 tbsp Rice wine
- 1 tsp / alternatively tsp glutamate Chicken broth instant
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tbsp Tapioca starch
Triplets:
- 450 g / Small, waxy potatoes / here 16 pieces Triplets
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 Discs Lemon
Gourmet fillet:
- Unpack the gourmet fillet from the foil. Preheat the oven to 225 ° C, place the Schlemmer fillet in the aluminum dish and bake for about 35 minutes until golden-brown. Take out and cut in half.
Asian vegetable bed:
- Clean and wash the peppers (red / yellow / green) and cut into small diamonds. Cut the Chinese cabbage leaf hearts into small diamonds. Clean the onions, cut in half and cut into wedges / assemble apart. Clean and wash the chilli pepper, halve lengthways and cut into strips. Heat sunflower oil (2 tbsp) in a wok, add the vegetables (Chinese cabbage, peppers, onion wedges and chilli pepper strips) and fry / stir-fry. With sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), sweet chilli sauce (1 tbsp), rice wine (1 tbsp), instant chicken broth (1 tsp / alternatively 1 tsp glutamate), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Let everything simmer for 3 – 4 minutes and finally thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.
Triplets:
- Peel the triplets, grind them in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) and cook for about 20 minutes and drain.
Serve:
- Divide the Asian vegetable bed on 2 plates, place half the gourmet fillet on top and cover with a lemon wedge. Add the triplets and serve.
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