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🍽️ Crispy Schlemmerfilet with Rosemary Potatoes and Dill Sauce

624 kcal · 30 min · 4 servings

Ingredients

• 1 pack FRoSTA Gourmet Fillet Crispy Crunchy (360 g)
• 400 g waxy potatoes
• 1 sprig rosemary
• 2 tbsp olive oil
• salt
• pepper
• 1 small onion
• 1 handful dill tips
• 1 tbsp spelt flour Type 630 (15 g)
• 150 ml milk (3.5% fat)
• 1 tbsp crème fraîche
• 1 tbsp lemon juice
• 1 tbsp mustard

Instructions

1. 1. Place the frozen Schlemmerfilet in its packaging on a baking sheet.
2. 2. Preheat the oven to 220 °C (200 °C with fan or gas mark 4).
3. 3. Place the tray on the middle rack and bake the fillet for 35 to 40 minutes until golden brown.
4. 4. Wash and peel the potatoes.
5. 5. Cut the potatoes into wedges.
6. 6. Wash the rosemary and shake it dry.
7. 7. Finely chop the rosemary needles.
8. 8. Place the potato wedges in a bowl.
9. 9. Add 1 tablespoon of oil, salt, pepper, and the chopped rosemary.
10. 10. Mix everything well so the potatoes are seasoned.
11. 11. Place the potatoes in the basket of the air fryer.
12. 12. Cook the potatoes at 180 °C for 15 to 20 minutes.
13. 13. Shake the basket halfway through the cooking time to ensure even cooking.
14. 14. Peel the onion and chop it finely.
15. 15. Wash the dill and shake it dry.
16. 16. Finely chop the dill.
17. 17. Heat the remaining oil in a small saucepan.
18. 18. Sauté the onion over medium heat for 3 minutes until translucent.
19. 19. Dust the onions with flour.
20. 20. Pour in the milk while stirring.
21. 21. Simmer the sauce over medium heat for 5 to 7 minutes until it thickens.
22. 22. Stir in crème fraîche, lemon juice, mustard, and dill.
23. 23. Season the sauce with salt and pepper to taste.
24. 24. Remove the Schlemmerfilet from the oven.
25. 25. Halve the fillet.
26. 26. Plate the fillet on two plates.
27. 27. Serve with the potatoes and the sauce.

Nutrition per serving

• kcal: 624
• Protein: 38 g · Fett/Fat: 31 g · Carbs: 47 g