Surf and turf with crispy potato wedges

Step 1 of 6:

 

Cut the unpeeled potatoes into typical wedges and cook them in salted water until not too soft, drain, and leave to cool.

 

Step 2 of 6:

 

Peel the prawns, leaving the tail fins on. Cut along the back lengthwise and, if necessary, remove the dark vein. Rinse well and pat dry. Peel the garlic and cut it into thin slices. Wash the thyme and shake it dry.

 

Step 3 of 6:

 

Pat the steaks dry with kitchen paper and score the fat edge crosswise several times. Heat 2 tbsp. refined olive oil in the Original-Profi Collection® Frying Pan. Fry 2 steaks in it over high heat for 3-4 minutes on each side. Season with salt and pepper. Wrap in aluminium foil and leave to rest for 5-8 minutes. Repeat the same process with the other two steaks.

 

Step 4 of 6:

 

Heat 1 tbsp. refined olive oil in the steak drippings. Briefly fry the prawns in it, turning them. Add a little garlic and thyme and season with salt and pepper.

 

Step 5 of 6:

 

In a bowl, mix the remaining olive oil, thyme, and the remaining garlic slices. Add the potato wedges and toss everything well. Place in the hot Original-Profi Collection® Frying Pan and fry until crispy.

 

Step 6 of 6:

 

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

 

Fissler Pro Tips:

 

• Pat the potato wedges very dry before frying so they become nice and crispy.
• Only sear the prawns briefly over high heat, then let them finish cooking over low heat, otherwise they will become dry.