John Myers
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Gourmet Fillet with Carrot-mashed Potatoes and Celery Schnitzel
The perfect gourmet fillet with carrot-mashed potatoes and celery schnitzel recipe with a picture and simple step-by-step instructions.
Gourmet fillet:
- 1 Schlemmer Filet Bordelaise TK / 400 g (Here: From Aldi Nord)
Carrot and potato mash:
- 350 g Potatoes
- 150 g Carrots
- 1 tsp Salt
- 1 tbsp Butter
- 50 ml Milk
- 1 Strong pinch of coarse sea salt from the mill
- 1 Strong pinch of colored pepper from the mill
- 1 Strong pinch of nutmeg
Celery schnitzel:
- 2 Slices of celery approx. 250 g
- 1 tsp Salt
- 50 g Flour
- 1 Egg
- 50 g Breadcrumbs
- 0,5 Cup Oil
- 2 Strong pinch of coarse sea salt from the mill
- 2 Strong pinch of colored pepper from the mill
Gourmet fillet:
- Cook / bake the gourmet fillet in the oven until golden brown according to the instructions on the package (here: at 225 ° C for approx. 45 minutes). Take out and share.
Carrot and potato mash:
- Peel and dice the carrots and potatoes and cook in salted water (1 teaspoon) for about 20 minutes. Drain through a kitchen sieve, return to the hot saucepan, salt (1 big pinch), pepper (1 big pinch) and season with nutmeg (1 strong) pinch. Add butter (1 tbsp) and milk (50 ml) and work through / mash through with the potato masher.
Celery schnitzel:
- Cut 2 slices from a medium-sized celery, remove the outer ring, blanch / pre-boil in salted water for about 5 minutes, remove, allow to cool a little, bread (flour, whisked egg and breadcrumbs), in a pan with oil (½ cup) gold -Bake brown and season with salt and pepper.
Serve:
- Serve the tasty fillet with mashed carrots and potatoes and celery schnitzel.
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