Pork salmon under a potato, pepper, tomato and cheese topping

Ingredients for 2 servings:

• 400 g pork salmon in one piece
• 300 g potatoes
• 200 g tomatoes
• 1 red bell pepper(s)
• 120 g Emmental cheese, 45%, grated
• 2 egg yolks
• 2 sprigs of parsley
• Salt
• Black pepper, freshly ground
• 10 g rapeseed oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

A meal for two

Cut the pork loin into two slices, each weighing approximately 200g. Heat oil in a pan over medium heat and sear the meat for approximately 2 minutes on each side. Season the meat with salt and pepper on both sides and place it in a baking dish with the cooking fat. Peel the potatoes, coarsely grate them, squeeze them dry with a clean kitchen towel, and place them in a bowl. Mix the egg yolks into the potatoes and season generously with salt and pepper. Quarter the bell pepper, deseed and finely dice it, and add it to the potatoes. Remove the blossom ends from the tomatoes, finely dice them, and mix with the bell pepper and the potatoes. Fold in the finely chopped parsley and grated cheese, and season everything again with salt and pepper. Preheat the oven to 180°C (top/bottom heat). Spread the potato mixture over the meat and place the dish in the oven on the middle rack for 25-30 minutes. Cooking times may vary depending on the appliance. Arrange one slice of meat with the “cap” on each plate, garnish and serve.