John Myers
Contents
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Ingredients
Gourmet fillet:
- 1 pack Gourmet fillet crispy Bordelaise frozen / 360 g
Spicy creamed spinach:
- 1 pack Creamed spinach frozen 450 g
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 1 tbsp Sunflower oil
- 2 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 2 big pinches Nutmeg
Potato stars:
- 500 g Large, waxy potatoes
- Star-Shaped cookie cutter
- 1 tsp Salt
- 1 tsp Turmeric
Mashed potatoes
- Cut out leftover potatoes from the star
- 1 Small onion approx. 50
- 1 tsp Salt
- 1 tsp Turmeric
- 1 tbsp Butter
- 1 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 2 big pinches Nutmeg
Serve:
- 2 Small tomatoes
- 2 Stalk Parsley
Instructions
Gourmet fillet:
- Cook / bake the frozen gill fillet in a preheated oven at 225 ° C for approx. 35 minutes according to the instructions on the package. Take out and split in the middle.
Spicy creamed spinach:
- Peel the onion and garlic cloves and dice them finely. Roughly dice the frozen creamed spinach with a saw knife. Heat sunflower oil (1 tbsp) in a saucepan, fry the onion cubes with the garlic clove cubes in them, add the spinach cubes and let everything slowly thaw. Fold in the cooking cream (2 tbsp) and season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and nutmeg (2 big pinches). Heat everything while stirring and keep warm until serving.
Potato stars:
- Peel and wash the potatoes, cut them into slices (approx. 1.5 - 2 cm) (works very well with the bread machine) and cut out stars with the cookie cutter. Use the leftover potatoes for the mashed potatoes. Boil the potatoes in salted water (1 teaspoon salt) with turmeric (1 teaspoon) for about 20 minutes and drain.
Mashed potatoes:
- Boil the potato rests in salted water (1 teaspoon salt) with turmeric (1 teaspoon) for about 20 minutes, pour through a kitchen sieve, return to the hot saucepan and top with the cooking cream (1 tbsp), butter (1 tbsp), coarse sea salt from the Season the mill (2 big pinches), colored pepper from the mill (2 big pinches) and nutmeg (2 big pinches) and work through / pound well with the potato masher.
Serve:
- Place the halves of the gourmet fillet on 2 plates. Add the spicy creamed spinach and the mashed potatoes with the potato stars. Serve garnished with parsley and small tomato halves.
