Biff a la Lindström with Swedish potatoes and herb curd

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash potatoes thoroughly and cut thinly across without cutting through the potatoes. Place the potatoes in an ovenproof dish and sprinkle with Fleur de Sel. Spread 4 tablespoons of butter in large flakes on the potatoes. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes

2. 2

   Wash herbs, shake dry. Pluck leaves from the parsley and chop finely. Cut chives into fine rolls. Set something aside for garnishing. Mix herbs with quark, season with salt and pepper and chill. Wash the sugar snap peas, clean if necessary and chop finely

3. 3

   Peel and finely chop the onion. Drain the capers and beetroot, collecting the beetroot juice. Set aside some capers for sprinkling. Finely dice the beetroot. Knead minced meat, onion, capers, beetroot, egg, breadcrumbs and 5 tbsp beetroot juice. Season with salt and pepper. Form 4 minced steaks

4. 4

   Heat the oil in a pan. Fry the minced steaks for 2-3 minutes at medium heat, turning them over. Place in a casserole dish and place in the oven with the potatoes 15-20 minutes before the end of the baking time. Cook the mangetouts in boiling salted water for 2-3 minutes. Drain and rinse with cold water. Melt 1 tablespoon of butter in a frying pan. Swirl the sugar snap peas in it. Season with salt and pepper. Drain the minced steaks on kitchen paper. Serve with potatoes and snow peas. Add herb quark and sprinkle with chives. Spread the capers that have been set aside on the minced steaks. Serve immediately

Nutrition Facts

KCAL
780 kcal

CARBS
60 g

FATS
38 g

PROTEINS
48 g