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Scotch Fillet with Crispy Okra Fries, Jerusalem Artichoke-Potato Purée & Juniper-Cherry Jus
Scotch Fillet with Crispy Okra Fries, Jerusalem Artichoke-Potato Purée & Juniper-Cherry Jus – Recipe

This Scotch fillet is elevated with crispy okra fries, a silky Jerusalem artichoke-potato purée and a rich juniper-cherry jus to deliver a contemporary balance of texture, comfort and bold flavour.

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Ingredients per serve

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What you need

This Scotch fillet is elevated with crispy okra fries, a silky Jerusalem artichoke-potato purée and a rich juniper-cherry jus to deliver a contemporary balance of texture, comfort and bold flavour.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Steak

    • Grill the steak to medium-rare, or your preferred doneness, then set aside to rest.

  3. Okra fries

    • Combine the okra, ginger, garlic, cornflour, chickpea flour, salt, paprika, turmeric, and semolina in a bowl. Mix well to evenly coat the okra. Fry at 180°C until golden and crispy. Remove from the oil, drain well and set aside.

  4. Jerusalem artichoke-potato purée

    • In a pot with oil, sauté the Jerusalem artichoke for a few minutes until lightly softened. Add Knorr Vegetable Booster, water (500ml per 10 serves) and milk.
    • Bring to a simmer and cook for approximately 20 minutes, or until the Jerusalem artichoke is completely tender. Transfer the mixture to a jug blender and blend until smooth. Add the butter and Knorr Potato Flakes, then blend for a further 2 minutes until silky smooth.

  5. Juniper-cherry jus

    • Heat a large saucepan over medium heat. Add the cherries and juniper berries and simmer for 2 minutes, allowing them to soften slightly. Add the Knorr Jus and water (1L per 10 serves), whisking well to combine. Bring to a gentle simmer and cook for 3–4 minutes, whisking regularly until the sauce is smooth and lightly thickened.

  6. To assemble

    • Spoon the Jerusalem artichoke-potato purée onto the base of the plate. Place the rested steak on top of the purée. Arrange the crispy okra fries alongside the steak. Finish by spooning the juniper-cherry jus over the steak.
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