John Myers
Contents
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Ingredients
Hip steak:
- 300 g 2 hip steaks
- 4 tbsp Peanut oil
- Aluminum foil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinch Colorful pepper from the mill
Fried porcini mushrooms:
- 100 g Sliced fresh porcini mushrooms
- 2 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 0,5 tsp Ankerkraut mushroom pan *)
Leek vegetables:
- 1 pole Leek
- 1 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 50 ml Cream
Triplets:
- 200 g Triplets (small, waxy potatoes / 6 pieces)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- Herb butter
- Parsley
Instructions
Hip steak:
- Let the peanut oil (4 tablespoons) get hot in a pan, fry the hip steaks vigorously on both sides for 2 - 3 minutes, remove and wrap in aluminum foil until serving and keep warm. To serve, season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches)
Fried porcini mushrooms:
Leek vegetables:
- Clean and wash the leek and cut into fine rings. Heat the butter in a pan, fry the leek rings in it / stir-fry, pour in the cream (deglaze) and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Triplets:
- Peel and wash the potatoes, cook in salted water (1 teaspoon salt) with turmeric ground (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes and drain.
Serve:
- Serve the hip steak with fried porcini mushrooms, salmon vegetables and triplets, garnished with parsley. Serve with herb butter.
