Fried black pudding on pear and mashed potatoes

Ingredients for 4 servings:

• 800 g potatoes
• 1 ring/s black pudding, approx. 600 g
• 2 pear(s), ripe, but firm
• some flour
• 200 ml cream
• some nutmeg
• some sea salt
• 1 lemon(s), the juice
• 4 tbsp oil (peanut oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Quarter the pears, remove the cores, and peel them. Finely dice the flesh. To prevent the cubes from turning brown, drizzle with a little lemon juice. Peel the potatoes and cut them into equal-sized pieces. Place the potatoes in a pot and add just enough water to cover the potatoes. When the water boils, add a little sea salt and cook with the lid on for about 20 minutes. By the end of the cooking time, there will be hardly any water left, so be careful not to let it burn. Allow the potatoes to steam for a while and then press them through a potato ricer while they are still warm. Season with salt and nutmeg. Add the cream and pear cubes and fold everything in well. Remove the skin from the black pudding and cut the sausage into 2 cm thick slices. Sprinkle a little flour on a plate. Roll the black pudding slices in the flour and fry them in a non-stick pan in hot peanut oil over medium heat for about 2-3 minutes on each side. The roast shouldn’t be too dry, but should be nice and crispy. Arrange everything on plates and serve immediately.