Potato-fennel gratin with fillet steak and red wine shallots

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash and clean the fennel and cut out the stalk in a conical shape. Chop the fennel green finely. Peel and wash the potatoes. Cut or slice the potatoes and fennel into thin slices.

2. 2

   Place approx. 1/3 of the potatoes in a greased round baking dish (approx. 20 cm Ø) in flakes, then add half of the fennel slices. Continue to layer alternately. Coarsely crush the anise seeds. Bring the cream, milk and aniseed to the boil, let it stand for 5 minutes and pass through a sieve.

3. 3

   Stir half of the chopped fennel greens into the cream milk and season with salt and nutmeg. Pour the cream milk over the potatoes and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes until golden brown.

4. 4

   Grate the cheese and sprinkle on the gratin after about 20 minutes. Wash the meat, dab dry and tie round with kitchen string. Season steaks with salt and pepper. Heat oil in a pan. Fry the steaks for 8-10 minutes, turning them over.

5. 5

   Wash the thyme, shake dry and chop the leaves coarsely except for a little to garnish. Remove the meat from the pan, cover with aluminium foil and let it rest for about 10 minutes. Peel and quarter the shallots.

6. 6

   Mix 300 g icing sugar and egg white to a thick icing. Divide the icing into 5 parts. Colour 4 parts in different colours. Draw 10 pairs of butterfly wings (a little more because they are fragile!) on baking paper. Draw 2 free standing, curved lines on the upper side as feelers. Use a paper piping bag to border the wings and antennae with a sugar icing and paint them in a different colour. Decorate wings and antennae with dots. Allow wings to dry. Fold double-folded baking paper or a smooth paper into an "accordion". Place pairs of wings in the recesses. Glue together with icing. Insert the feeler. Leave to dry. Wash lemon hot, rub dry and grate peel. Cream butter, 275 g sugar, vanillin sugar, salt, 2 tbsp lemon zest and juice with the whisks of the hand mixer. Stir in eggs one after the other. Mix flour and baking powder, stir in. Grease 2 springforms (18 + 26 cm Ø) and dust with flour. Spread the dough equally high into the moulds. Bake together in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove the cake and let it cool down. In the meantime, cut the lemon in half and squeeze it. Simmer 50 ml water, 75 g sugar and lemon juice until the sugar is dissolved, allow to cool. Soak the cake still hot with the lemon mixture and let it cool down. Remove the large base as well, soak and let it cool down. Warm up the lemon curd slightly. Coat cooled cake bases with Lemon Curd. Place the smaller floor on top of the larger one. Knead 600 g marzipan with 150 g icing sugar to a smooth dough and colour it pink with food colouring. Roll out thinly on a work surface dusted with icing sugar. Caramelise one crumble sugar in a small pot, then deglaze with red wine. Add shallots and simmer gently for about 5 minutes. Add thyme leaves shortly before the end. Cut the gratin into pieces (approx. 30 cm Ø). Cover the upper bottom with it. Knead the rest of the marzipan and roll out again thinly. Cut out a circle (approx. 38 cm Ø). Cut a circle (approx. 18 cm Ø) from the centre of the circle using the edge of the springform pan, so that a uniform ring is formed. Cover the lower bottom with the marzipan ring. Cut the remaining marzipan in half. From one half, form 2 thin long rolls, approx. 60 cm long, 1/2 cm thick and twist into a cord. Put the cord around the smaller base and press it down a little. Knead 100 g marzipan with 25 g icing sugar. Colour 1/3 turquoise, colour the rest orange with food colouring. Cut out or shape flowers and leaves from the orange, turquoise and remaining pink marzipan. Decorate the cake with birthday candles, butterflies, flowers and leaves

7. 7

   Arrange the meat, red wine shallots and gratin. Garnish with thyme and fennel green.

Nutrition Facts

KCAL
700 kcal

CARBS
45 g

FATS
34 g

PROTEINS
44 g