Fillet of the Saint Pierre to Caponata

For the caponata, cut the onions and celery into cubes of about 1 cm. Clean the artichoke hearts and soften only the bottoms in salted water with the juice of two lemons.

In a saucepan, heat the olive oil and sauté the onions for 4 minutes until colorless. Add the celery, olives and capers and roast them together for 1 minute, then add the sugar and extinguish with the white wine vinegar.

Do this for another 3 minutes, then add the paradeis pulp, sauté lightly and add water. Cook on low heat for about 15 minutes, season with salt and freshly ground pepper.

Peel the potatoes, cut them into thin slices with a mandoline and cut them into rounds. Pour the clarified butter, salt and pepper over them, then shape into small florets and bake in the oven for 25 min.

For the salad dressing, rinse and peel the peppers, chili and shallots and cut them into fine cubes. Rinse and finely chop the kitchen herbs. Mix the shallots, peppers, chili and herbs with the remaining ingredients and season with salt, bell pepper and sugar.

Sear the fillets in a frying pan with olive oil and then cover with butter, rosemary and thyme and cook for 3 minutes at 160 °C.

Arrange on the plate in the following order:

First the caponata, then the potato rose, place the Saint Piere on top and pour the salad dressing around it.

Our tip: As an old

Related Recipes:

Celery Soup with StiltonPeel the celery, cut away the root end. Set aside beautiful light green and yellowish leaves and the heart of... Fillet of Gurnard on a Bed of Celery PureePeel celery bulb, cut into cubes and cook in whipping cream for about 15 min. Season with salt and pepper and... Fiery Celery SoupFor the fiery celery soup, remove the leaves of the celery and wash the celery thoroughly. Then cut into... Celery Salad with Tangerines and CurryCut the roots of the celery into small pieces. Remove celery greens, setting aside a few leaves for garnish... Veal Kidneys with RosemaryHave you tried this delicious recipe with red wine? Rinse the celery bulb well, remove the peel and cut into 2... Braised Pork Cheeks with Spring Leeks and Ne …Soak the pork cheeks for 1/2 hour, dry them and remove the silver skin and fat, keeping the working steps for... Celery Escalope on a Bed of Leeks Au Gratin with Blue …Remove the skin from the celery, halve and cut into slices about one centimeter thick. Blanch in lightly... Roasted Wild Boar a La AsterixA bean recipe for every taste: (approx. 65 min.): Remove peel from carrots and celery, clean leeks and chop... Clam Chowder with MusselsClean the mussels thoroughly under cold, flowing water. Discard any damaged mussels. Place in boiling water... Beef Fillet with Feta Cheese on Spring VegetablesPreparation (about 45 min): Remove peel from potatoes, clean, cut in half lengthwise, score in a fan shape...