Ostrich Fillet with Herb Cap with Parsnip-celery Puree and Seasonal Vegetables

Puree:

1. Peel the parsnips and celery and cut into pieces (approx. 2-3 cm). Steam in the pressure cooker on the highest setting (until 2-3 rings are visible). Then take it off the hob and let it steep until the rings have disappeared. Put the cooked parsnips and celery in a mixer and / or thermo-mix and process into a puree. Season to taste with butter, milk, cream, salt, colored pepper and nutmeg. Then pass through a sieve again. Keep warm in the saucepan on a low setting.

Herb hood:

1. Knead soft butter, egg yolk, parsley and Provence herbs into a mass. Add the panko flour and knead again to form a solid mass. Season to taste with salt, colored pepper and chilli salt.

Ostrich fillet:

1. Season the fillet with salt, colored pepper and a little chilli salt. Sear the meat in a pan (one minute on each side) with palm or coconut fat. However, when turning the meat, it is important to ensure that it is not pierced with a fork. Otherwise, liquid will come out of the fillet, making it dry.
2. Then pull the pan down and place it on a cold hot plate or next to the stove for about two minutes. This handling helps ensure that the meat is wonderfully tender. During this time, the herb coat (room temperature) is spread on the fillet. Now the meat is roasted in the preheated oven at 225 (grill) for five to seven minutes (depending on the thickness of the fillet). The fresh rosemary is distributed on the baking sheet.

Green asparagus and baby carrots Asparagus and carrots

1. For the vegetables, wash the asparagus and cut the asparagus heads diagonally into pieces about 5-6 cm long. Clean the carrots, remove the greens up to 2 cm and peel the carrots. Now toss the vegetables in the pan with plenty of butter and season with salt and pepper to taste. After about 5-7 minutes the vegetables should be well steamed and firm to the bite. Caramelize briefly with granulated sugar before serving.

Serving:

1. Put the puree on the plate and pull it briefly into a crescent with a spoon. Place the ostrich fillet next to the puree and spread the vegetables on the opposite side. Pour in the sauce in the middle between the meat and vegetables.