Surf and Turf Mix with Rosemary Potatoes and Pea Puree

Summary

Ingredients

• 4 steak (s), approx. 250 g each
• 12 shrimp (s), peeled and deveined
• 4 half chicken breasts
• 100 g herb butter
• 1 kg potato (s)
• 900 g peas, frozen
• 0.5 ½ bunch spring onion (s)
• 1 bulb garlic
• 5 lemon (s)
• 500 g yourt, 10% fat, Turkish
• 1 medium carrot (s)
• 6 stems rosemary
• 10 stalks thyme
• olive oil
• salt and pepper
• Pul beaver
• Vegetable broth
• 200 g crème fraîche
• 1 tablespoon, leveled honey
• 1 shot white wine

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Instructions

1. For the yoghurt sauce, mix Turkish yoghurt, 4 - 5 pressed garlic cloves, honey, salt and, if necessary, a little oregano, dill and Pul Biber, cool and let steep.
2. If necessary, later if the heat is not enough, season with a little pepper.
3. For the pea puree, chop 4 - 5 cloves of garlic, do not press. Lightly brown the garlic in melted butter, add the peas and sauté. Add approx. 200 ml vegetable stock and cook for about 5 minutes without a lid, until the peas are completely thawed and have a bite. Drain the peas and collect the broth.
4. Grind 2/3 of the peas with a hand blender or Thermomix depending on your taste. Put the pureed and remaining peas back into the pot and use the rest of the stock to create the desired consistency. Then put aside.
5. Later, when warming up, season with crème fraîche, salt and pepper and garnish with carrot strips and basil when serving.
6. Cut the chicken breast into slices into 1 - 1.5 cm thick medallions. Put in with pepper, salt, thyme and 4 squeezed lemons for about 2 - 4 hours. Then pat the steaks and chicken dry and fry them in the grill pan.
7. Chop half of the rosemary needles and place in the baking dish with the olive oil.
8. Halve the potatoes and place them with the cut side down in the baking dish and brush with olive oil. Place the remaining sprigs of rosemary on the potatoes. Place the potatoes in the oven on the middle shelf for about 35 - 45 minutes at 180 ° C. Then keep the potatoes warm.
9. Fry the garlic in olive oil, add thawed and well-dried prawns and fry, use a little Pul Biber to taste. Depending on your taste, deglaze with a splash of dry white wine. Keep the prawns warm on the stove.
10. Now for the steaks: they have to be at room temperature. Preheat the oven to 100 ° C fan oven. Preheat the grill pan to full power without fat, oil or the like. Fry the steaks on both sides for 1.5 to 2 minutes each. Then place the steaks in the oven for 10 - 12 minutes and turn the temperature up to 150 ° C.
11. Again about the cooking sequence:
12. First put in the chicken breast. Preferably 2 to 4 hours or one day in advance. Then prepare the yogurt sauce and pea puree. Warm up the steaks at the same time. Then prepare the rosemary potatoes. Prepare the prawns on top. Now fry the steaks. Fry the chickens in the steak pan while the steaks are in the oven.
13. Then arrange as shown in the picture.

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