John Myers
Contents
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Ingredients
- 2 piece Lamb salmon
- 3 piece Potatoes
- 2 piece Red peppers
- 180 g Snow peas
- 2 piece Fresh shallot
- 2 piece Beefsteak tomatoes fresh
- 1 piece Pear fresh
- 1 tsp Powdered sugar
- 25 g Butter
- 1 Small cup Red wine
- 1 tsp Dried marjoram
- 1 tsp Freshly chopped thyme
- 0,25 tsp Dried oregano
- 4 Branches Sheet of pertersile
- 1 Tbsp. Olive oil
- 4 Tbsp. Rapeseed oil
- 1 quantity Salt
- 1 quantity Pepper from the grinder
Instructions
- Peel the potatoes and cut into cubes, core the paprika and cut into coarse strips. Fry the potatoes in a pan with rapeseed oil until golden and put them on their side, put the paprika and the snow peas in the same pan and fry them briefly and add the shallots cut into rings.
- Grind marjoram and thyme with a mortar, mix well with olive oil, then pour over the vegetables and season with salt and pepper to taste.
- Mix the whole thing with the potatoes, keep warm in the preheated oven. Briefly brown the meat on both sides in the pan with butter.
- Wrap sprigs of olive oil and thyme in aluminum foil and slowly cook in the oven.
- Wash, core and slice the pear. Melt the butter in a small pan, let the powdered sugar brown, then add the pear slices, brown on both sides, pour in red wine and simmer briefly.
- Halve the tomatoes and fry them in a pan with butter, season with salt and pepper to taste, after the tomatoes have been fried on both sides, sprinkle with oregano.
- In the meantime, take the meat out of the oven and cut into small round slices. Put the wine sauce on the plate, add the vegetables, add 2 slices of caramelized pears and the halved fried tomatoes, garnish with parsley and serve warm.
Nutrition
Serving: 100gCalories: 141kcalCarbohydrates: 12.2gProtein: 2.4gFat: 9.2g
