Delicious Fillet with Potatoes

Ingredients

• 1 package FRoSTA Schlemmerfillet Knusprig Kross (360 g)
• 400 g waxy potatoes
• 1 sprig rosemary
• 2 tbsp olive oil
• Salt
• Pepper
• 1 small onion
• a 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 Schlemmerfillet in its packaging on a baking tray and bake in a preheated oven at 220 °C (convection 200 °C; gas: level 4) for 35–40 minutes until golden brown.

2. 2.

   Meanwhile, peel, wash and cut potatoes into wedges. Wash rosemary, shake dry and chop needles. Toss potato wedges with 1 tbsp oil, salt, pepper and rosemary in a bowl. Transfer to the air‑fryer basket and cook at 180 °C for 15–20 minutes. Shake once halfway through so they cook evenly.

3. 3.

   For the sauce, finely dice onion and dill. Heat remaining oil in a small saucepan over medium heat and sauté onion for 3 minutes until translucent. Sprinkle flour, stir, then pour in milk while whisking. Simmer on medium for 5–7 minutes until thickened. Whisk in crème fraîche, lemon juice, mustard and dill; season with salt and pepper.

4. 4.

   Remove the fillet from the oven and halve it. Plate the fillet with potatoes and sauce on two plates.