Gratinated pork medallions 'caprese' in a potato bed
- 1,2 kg potatoes
- 2 onions
- 1.2 kg Pork fillet
- Salt, pepper
- 2 EL Oil
- 4 EL Tomato paste
- 600 g whipped cream
- 4 Tomatoes
- 250 g Mozzarella
- 4–5 stem (s) basil
90 minutes
easy
- 1.
- Wash the potatoes and cook for about 20 minutes. Quench, peel and let cool. Peel the onions and finely dice them. Wash the meat, pat dry and rub with salt and pepper.
- 2.
- Fry vigorously all around for 5–6 minutes in the hot oil. Remove. Braise the onions in the hot frying fat. Sweat the tomato paste briefly. Stir in the cream, bring to the boil and simmer for about 2 minutes. To taste.
- 3.
- Wash the tomatoes. Drain the mozzarella. Cut both and potatoes into slices. Spread the potatoes in a large baking dish. Pluck the basil leaves. Cut the fillets into approx. 3 cm thick slices and spread on top.
- 4.
- Top with tomatoes, mozzarella and basil. Season with salt and pepper. Pour hot sauce over it. Bake in a preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: see manufacturer) for about 15 minutes.
1 person approx.:
- 620 kcal
- 45 g protein
- 35 g fat
- 28 g carbohydrates
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