John Myers
Contents
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Ingredients
- 1 Pc. Hokkaido pumpkin
- 2 Pc. Shallots
- 1 Pc. Ginger the size of a walnut
- 100 ml White wine
- 200 ml Vegetable stock
- Salt
- Pepper
- Sugar
- 1 tsp Curry Anapurna (mild)
- 100 g Creme fraiche Cheese
- 50 ml Raspberry vinegar
- 100 ml Pumpkin seed oil
- 2 Pc. Striploin steaks approx. 250 g each
- 4 Pc. Potatoes
- 1 Pc. Spring onion
Instructions
- Eighth Hokkaido, remove the seeds. Cut the half into small pieces.
- Peel shallots and cut into small pieces. Peel a walnut-sized piece of ginger and chop it roughly. Put everything together in a saucepan, sweat and salt. Deglaze with white wine and vegetable stock. When the pumpkin is done, puree everything with a hand blender and add the crème fraîche. Season to taste with salt, pepper and curry.
- Slice a quarter of the Hokkaido thinly on the grater. Marinate with raspberry vinegar and pumpkin seed oil and season with salt, sugar and pepper.
- Sear the steaks in the pan on all sides, then put them in the oven at approx. 150 degrees to rest.
- Peel the potatoes and chop them into small cubes. Fry with sunflower oil in a pan until golden brown. Season with salt. Just before the end of the cooking time, add the finely chopped spring onions and toss. Season to taste with pepper and salt.
- Cut the striploin into wide slices. Spread the pumpkin puree all around in a circle on the plates, then place the cut striploin in the middle. Spoon the fried potatoes around and top with the pumpkin salad.
- Image rights: Wiesegenuss
Nutrition
Serving: 100gCalories: 237kcalCarbohydrates: 1.7gProtein: 1.3gFat: 23.7g
