Roasted Spring Vegetables with Fillet Cutlets

Rating: 3.25 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



A more wonderful asparagus recipe:

Cut kohlrabi into fine strips, fennel into slices, carrots into quarters and asparagus stalks from the lower third of the skin and cut into pieces. Blanch all vegetables separately in salted water until al dente and drain well.

Cut the green of the spring onions twice, quarter the onionettes. Cut the cocktail tomatoes in half. Cut the peppers in half, remove the seeds and cut them off.

Cut the pork fish into thin slices and season with salt and pepper.

Heat the oil in the wok and brown the meat on all sides. Push the meat to the edge of the wok. In the middle, add the shallots and sauté. Add the rest of the vegetables to the center and sauté. Mix the vegetables with the meat, stir in the soy sauce and lemon zest and season everything together.

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