Avocadorisotto mit Limette und geschmorten Balsamicozwiebeln

Main dish | 4 servings

Surf and Turf with crispy Potato Wedges

25 min




  • 4 large potatoes
  • 8 tablespoons refined olive oil
  • 12 raw shrimp (approx. 240 g; without head, with shell)
  • 2 cloves garlic
  • 8 sprigs thyme
  • 4 rump steaks (approx. 200 g each)
  • Coarse salt and pepper

Cut the potatoes, unpeeled, into wedges and boil in salted water until semi-soft. Strain and let cool.


Peel the shrimp, except for tail fins. Cut lengthwise along back and remove dark intestines, if any. Rinse well and pat dry. Peel garlic and cut into thin slices. Wash and shake out thyme.


Pat steaks dry with a paper towel and cut the fat edge crosswise several times. Heat 2 tablespoons of refined olive oil in the Original-Profi Collection® pan. Fry 2 of the steaks over high heat for 3-4 minutes on each side. Remove from heat and repeat with the remaining 2 steaks. Season all seared steaks with salt and pepper, wrap in aluminum foil and let rest, 5-8 minutes.


Heat 1 tablespoon refined olive oil in the drippings of the steaks. Add shrimp to the pan and fry briefly, turning to cook both sides. Add half, the garlic and thyme plus salt, and pepper to taste.


In a small bowl, mix remaining olive oil, thyme and garlic slices. Add the potato wedges and toss everything well. Add mixture to the hot Original-Profi Collection® pan and fry until crisp.


Arrange steaks on warmed plates, place three shrimp on each and serve with potato wedges.

Fissler Pro tips:

  • Pat the potato wedges very dry before frying so to increase crispiness.
  • Sauté the shrimp only briefly on high heat then cook on low heat or they will become dry.