Surf and Turf
Servings Prep Time
2people 15minutes
Cook Time
25minutes
Servings Prep Time
2people 15minutes
Cook Time
25minutes
Ingredients
Sweet Potato Purée
Surf and Turf
Guacamole Cream
Instructions
  1. Heat up water in a saucepan.
  2. Peel the onion, garlic, sweet potatoes and the topinambour and cut into small pieces. Add them to the saucepan and boil for 15 to 20 minutes.
  3. In the meantime pre-heat your oven to 190°C.
  4. Cut the eggplant and the zucchini into 1/2 cm thick slices and put them on a baking sheet. Drizzle them with some salt, pepper and olive oil and bake fore ca. 20 minutes.
  5. With the organic lemon cut some zestes, squeeze some juice and mash it with the avocado in a bowl. Season it further with some salt and chili flakes. To give it a creamier texture and a little sweetnes to the fatty and acidic taste of the mix, add a little soya drink to the guacamole.
  6. Drain the water from the purée mix, add the seasoning mix and mash it with a fork or with a blender.
  7. Pre-heat a pan on medium to high heat. Add some olive oil and fry the cleaned chicken breast. Depending on the thickness this takes 3-5 minutes each side. The salmon takes, depending on the thickness again, 1,5 – 2 minutes of frying on medium to high heat on each side. You want the salmon meat to be lightly shiny in the middle to be perfect. Season the surf and the turf with salt and pepper.
  8. Put some purée on a plate and place the chicken on it. You can pre-slice the chicken in tranches if you want to. Put the salmon on top of a few slices of eggplant. Place the remaining vegetables on one side of the plate. On the other side you add the guacamole cream.
  9. Serve and enjoy!