John Myers
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Gourmet Fillet with Vegetable Curry and Potatoes
The perfect gourmet fillet with vegetable curry and potatoes recipe with a picture and simple step-by-step instructions.
Gourmet fillet:
- 1 Pack of TK Gourmet fillet (Alaska pollock fillet) à la Bordelaise 380 g
Vegetable curry: (For 4 people!)
- 300 g Cauliflower
- 300 g Carrots
- 1 Red bell pepper approx. 200 g
- 100 g Brown mushrooms
- 1 Onion approx. 100 g
- 2 Spring onions approx. 50 g
- 2 tbsp Sunflower oil
- 1 tbsp Mild curry powder
- 400 ml Chicken broth (2 teaspoons instant broth)
- 250 ml Coconut milk (here: tetrapack)
- 1 tbsp Sweet soy sauce
- 1 tsp Brown sugar
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Potatoes:
- 300 g Potatoes (here: 6 pieces)
- 1 tsp Salt
- 1 tsp Turmeric
Serve:
- 2 Basil tips for garnish
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.
Vegetable curry: (For 4 people!)
- Clean the cauliflower and cut into small florets. Peel the carrots with the peeler, cut in half lengthways and cut diagonally into small pieces. Clean and wash the peppers and cut into small diamonds. Remove the stems from the mushrooms, clean / brush, cut in half and cut into slices. Peel and halve the onion and cut into wedges. Clean and wash the spring onions and cut into rings. Heat sunflower oil (2 tbsp) in a wok, add the vegetables (cauliflower florets, carrot pieces, bell pepper, mushroom slices, onion wedges and spring onion rings) and stir-fry vigorously. Sprinkle with mild curry powder (1 tbsp) and fry everything briefly. Deglaze / pour off with the chicken broth (400 ml) and coconut milk (250 ml) and let everything simmer / boil with the lid on for about 10 – 12 minutes. Remove the lid, season with sweet soy sauce (1 tbsp), brown sugar (1 teaspoon), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches) and simmer for another 5 – 6 minutes / let it boil. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.
Potatoes:
- Peel and wash the potatoes, cook in salted water (1 teaspoon of salt) with turmeric (1 teaspoon) for about 20 minutes and drain.
Serve:
- Place ½ gourmet fillet each on 2 plates, add the vegetable curry and the potatoes and garnish with a basil tip, serve.
Note:
- The rest of the vegetable curry is served with wok noodles the next day. Wok noodles with vegetable curry
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