John Myers
Contents
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Ingredients
- 1 pack frozen Schlemmer Filet Bordelaise with a spicy herb crust according to French
- 0,5 Celery cleaned and cut 250 g
- 200 g Peeled, washed and cut potatoes
- 2 Garlic cloves
- 1 tsp Salt
- 1 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Nutmeg
- 2 Spring onions approx. 50 g
- 2 Small tomatoes for garnish
Instructions
- Bake the gourmet fillet in the oven according to the instructions on the package. Peel and dice the celery and potatoes. Peel and finely dice the garlic cloves. Clean and wash the spring onions and cut into fine rings. Boil the celery cubes with the potato cubes and garlic clove cubes in salted water (1 teaspoon salt) for about 30 minutes, drain through a kitchen sieve, return to the hot pot and sprinkle with butter (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and nutmeg (1 big pinch) work through well with the potato masher. Finally fold in the spring onion rings. Serve the gourmet fillet halved with celery-mashed potatoes and tomatoes.
Nutrition
Serving: 100gCalories: 185kcalCarbohydrates: 0.2gProtein: 0.2gFat: 20.8g
