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Gourmet Fillet with Carrot-mashed Potatoes and Celery Schnitzel

5 from 3 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 192 kcal

Ingredients
 

Gourmet fillet:

  • 1 Schlemmer Filet Bordelaise frozen / 400 g

Carrot and potato mash:

  • 350 g Potatoes
  • 150 g Carrots
  • 1 tsp Salt
  • 1 tbsp Butter
  • 50 ml Milk
  • 1 big pinch of coarse sea salt from the mill
  • 1 big pinch of colored pepper from the mill
  • 1 big 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 big pinch of coarse sea salt from the mill
  • 2 big pinch of colored pepper from the mill

Instructions
 

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.

Nutrition

Serving: 100gCalories: 192kcalCarbohydrates: 18.1gProtein: 2.6gFat: 12.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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