Cobbler pan

For 2 people
  • 2 Pork neck steaks (approx. 180 g each)
  • Salt
  • pepper
  • 1 EL clarified butter
  • 250 ml Veal stock
  • 1 (approx. 200 g) Pear
  • Lemon juice
  • Caraway
  • dried marjoram
  • colorful peppercorns
  • 100 ml Buttermilk
  • cinnamon
  • 1/2 Pack Dumplings half and half
  • 2 EL Oil
  • fresh marjoram and pepper pan
40 minutes
light
1.
Wash the steaks and pat dry. Season with salt and pepper. Fry briefly on each side in hot clarified butter. Deglaze with stock. Cover and simmer for 15-20 minutes. In the meantime wash the pear. Cut 4 slices to garnish, drizzle with lemon juice. Peel and core the rest of the pear and dice finely. Put in the rear. Season with caraway seeds, marjoram and peppercorns. Refine the sauce with buttermilk just before serving. Season again with salt, pepper and cinnamon. For the potato fritters, stir in dumpling powder in 325 ml of cold water, leave to swell for 10 minutes. Then form small cookies out of it. Heat the oil. Briefly sauté prepared pear slices in it. Then fry the biscuits on each side for 3-5 minutes over medium heat. Serve everything garnished with fresh marjoram, pepper pan and prepared pear slices
1 person approx.:
  • 840 kcal
  • 3520 kJ
  • 41 g protein
  • 40 g fat
  • 65 g carbohydrates

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