{"id":33617,"date":"2026-09-03T08:34:01","date_gmt":"2026-09-03T06:34:01","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=33617"},"modified":"2026-09-03T08:34:03","modified_gmt":"2026-09-03T06:34:03","slug":"crispy-fillet-southern-style","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/en\/recipes\/crispy-fillet-southern-style\/","title":{"rendered":"Crispy Fillet \u201cSouthern Style\u201d"},"content":{"rendered":"
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\n \n \n \n \n \"Grand\n <\/picture>\n <\/div>\n
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The Green Mountain Crispy Fillet \u201cSouthern Style\u201d with mashed potatoes, ranch dip and coleslaw\u00a0<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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<\/div>\n <\/div>\n <\/section>\n \n\n\n
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Southern Style Meets Comfort Food:<\/h2>\n\n\n\n

Crispy, spiced and truly “Southern.” THE GREEN MOUNTAIN Crispy Filet “Southern Style” impresses with its crunchy coating and hearty seasoning, paired with creamy mashed potatoes, a cool ranch dip and crisp coleslaw. A combination of crispy, creamy and fresh that brings back memories of long evenings on the porch \u2013 completely meat-free, yet full of Southern flavor.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

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4 Portions<\/p>

light<\/p> <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n\n

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\n \"packshot-Grand-Crisp\" <\/figure>\n <\/div>\n\n \n
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Ingredients<\/h2>\n\n
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8<\/p>\n

The Green Mountain Crispy Fillets<\/p>\n <\/div>\n

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800 g<\/p>\n

red cabbage<\/p>\n <\/div>\n

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150 g<\/p>\n

carrots<\/p>\n <\/div>\n

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2<\/p>\n

onions<\/p>\n <\/div>\n

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120 g<\/p>\n

vegan sour cream<\/p>\n <\/div>\n

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280 g<\/p>\n

vegan mayonnaise<\/p>\n <\/div>\n

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4 tbsp<\/p>\n

apple cider vinear<\/p>\n <\/div>\n

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1 tbsp<\/p>\n

sugar<\/p>\n <\/div>\n

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2 tbsp<\/p>\n

mustard<\/p>\n <\/div>\n

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2<\/p>\n

cloves of garlic<\/p>\n <\/div>\n

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3 tbsp<\/p>\n

oat milk<\/p>\n <\/div>\n

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2 tbsp<\/p>\n

chives<\/p>\n <\/div>\n

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1 tbsp<\/p>\n

dill<\/p>\n <\/div>\n

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1-2 tbsp<\/p>\n

jalape\u00f1os<\/p>\n <\/div>\n

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1 kg<\/p>\n

waxy potatoes<\/p>\n <\/div>\n

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2 tbsp<\/p>\n

olive oil<\/p>\n <\/div>\n

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2<\/p>\n

onions<\/p>\n <\/div>\n

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<\/p>\n

Salt<\/p>\n <\/div>\n

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<\/p>\n

Freshly ground pepper <\/p>\n <\/div>\n

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<\/p>\n

oil for frying<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n \n

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This is how it's done:<\/h2>\n <\/div>\n\n
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1.<\/strong><\/p>\n

Prepare the coleslaw and leave to stand for at least 1 hour. Mix 800 g red cabbage, 150 g carrots, 2 onions, 120 g vegan sour cream, 80 g vegan mayonnaise, 3 tbsp apple cider vinegar, 1 tbsp sugar, 1 tsp mustard.<\/p>\n <\/div>\n

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2.<\/strong><\/p>\n

Mix all the ingredients for the ranch dip together and season to taste. 200 g vegan mayonnaise, 2 cloves of garlic, 1 tsp mustard, 1 tsp apple cider vinegar, 3 tbsp oat milk, 2 tbsp chives, 1 tbsp dill, 1\u20132 tbsp jalape\u00f1os<\/p>\n <\/div>\n

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3.<\/strong><\/p>\n

Fry the onions until golden brown.<\/p>\n <\/div>\n

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4.<\/strong><\/p>\n

Boil the potatoes until soft, mash and blend in the olive oil. Mix in the fried onions.<\/p>\n <\/div>\n <\/div>\n\n \n

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5.<\/strong><\/p>\n

Fry the Crispy Fillets until golden brown.<\/p>\n <\/div>\n

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6.<\/strong><\/p>\n

Arrange the mashed potatoes, coleslaw and Crispy Fillets on a plate. Serve the ranch dip separately.<\/p>\n <\/div>\n

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7.<\/strong><\/p>\n

Tip: For a hotter taste, fry sweetcorn cobs and jalape\u00f1os and serve them on the side.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \n<\/div>\n\n\n\n\n\n

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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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2 Pck.<\/p>\n\n\n\n

THE GREEN MOUNTAIN-Beef Chunks<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Pflanzen\u00f6l<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Selleriew\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Karottenw\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Stangensellerie<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Champignons, geviertelt<\/p>\n<\/div>\n\n\n\n

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150 g<\/p>\n\n\n\n

Zwiebel, in Streifen<\/p>\n<\/div>\n\n\n\n

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10 g<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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40 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Portwein<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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1 l<\/p>\n\n\n\n

vegane Bratensosse
<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Die Beef Chunks in Pflanzen\u00f6l scharf anbraten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Gem\u00fcse hinzugeben und weiterbraten bis leichte R\u00f6staromen entstehen. Tomatenmark zugeben, leicht r\u00f6sten, mit Rotwein und Portwein abl\u00f6schen.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Wenn der Wein reduziert ist, die vegane Bratensosse zugeben. Mit Senf, Miso, Salz, Pfeffer, Lorbeer und etwas Estragon w\u00fcrzen.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

1 Stunde bei niedriger Temperatur leicht k\u00f6cheln lassen \u2013 wenn n\u00f6tig mit etwas St\u00e4rke binden.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Kartoffeln sch\u00e4len und in d\u00fcnne Scheiben schneiden. Die Scheiben in einer Sch\u00fcssel mit Oliven\u00f6l, Paprika Pulver, Salz und Pfeffer marinieren und anschliessend auf einem Backblech mit Backpapier verteilen. Die Kartoffeln bei 200 Grad f\u00fcr ca. 40 Minuten bei Ober- und Unterhitze backen.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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UNSER TIPP<\/h2>\n\n\n\n

Hier sind der Kreativit\u00e4t keine Grenzen gesetzt. F\u00fcr eine
festlichen Touch kann das Gericht mit schwarzem Tr\u00fcffel verfeinert werden.<\/p>\n\n\n\n

Wer es gerne weihnachtlich m\u00f6chte, kann Rosinen und einen
Hauch Zimt mit schmoren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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Vegane Bratensosse:<\/h2>\n<\/div>\n\n\n\n
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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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40 ml<\/p>\n\n\n\n

Pflanzen\u00f6l zum Anbraten<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Karotten, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Sellerie, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Zwiebeln, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Champignons<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Lauch<\/p>\n<\/div>\n\n\n\n

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1 Zehe<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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100 ml<\/p>\n\n\n\n

Portwein, rot<\/p>\n<\/div>\n\n\n\n

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200 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

dunkle Miso-Paste<\/p>\n<\/div>\n\n\n\n

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<\/p>\n\n\n\n

Salz, Pfefferk\u00f6rner, brauner Zucker, Wacholder, Piment, Thymian, Rosmarin<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Karotten und Sellerie bei hoher Hitze in Pflanzen\u00f6l braun anr\u00f6sten,
restliches Gem\u00fcse hinzugeben und mit anr\u00f6sten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Wenn das Gem\u00fcse gleichm\u00e4ssig gebr\u00e4unt ist, kommt das Tomatenmark hinzu.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Sobald sich am Topfboden eine dunkle Kruste bildet, mit etwas Rotwein und Portwein abl\u00f6schen, damit sich die Kruste l\u00f6st.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

Den Wein einkochen lassen und den Vorgang wiederholen bis eine sch\u00f6ne dunkle Basis entsteht.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Mit Gem\u00fcsefond, Sojasosse aufgiessen und die dunkle
Miso Paste dazugeben und
Gew\u00fcrze zugeben.<\/p>\n<\/div>\n\n\n\n

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6.<\/strong><\/p>\n\n\n\n

2 Stunden leise k\u00f6cheln lassen, passieren und auf die gew\u00fcnschte Intensit\u00e4t reduzieren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n\n\n\n

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More recipe suggestions<\/h2>\n\n\n\n

You’ve never heard of Crispy Fillet \u201cSouthern Style\u201d before? Then maybe you haven’t heard of this either:<\/p>\n<\/div>\n<\/div>\n\n\n\n

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<\/div><\/div><\/div>\n\n\nDiscover all recipes<\/a>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n
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our VARIETY<\/h2>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
\nWhere can you find something like that?<\/a>\n<\/div>\n<\/section>\n\n\n\n
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<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":33,"featured_media":33595,"comment_status":"closed","ping_status":"closed","template":"","categories":[1],"tags":[136],"class_list":["post-33617","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","category-burger","tag-crispy-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/33617","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte"}],"about":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/types\/rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/comments?post=33617"}],"version-history":[{"count":1,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/33617\/revisions"}],"predecessor-version":[{"id":33622,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/33617\/revisions\/33622"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media\/33595"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media?parent=33617"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/categories?post=33617"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/tags?post=33617"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}