Potato and leek pan with poultry meatloaf and grapes in mustard and tarragon cream

Ingredients for 2 servings:

• 400 g potatoes, mainly waxy
• 250 g leek(s)
• 300 g meatloaf (poultry meatloaf)
• 2 small onions
• 2 garlic cloves
• 100 g grapes, light
• 500 ml vegetable stock
• 100 ml white wine
• 150 g crème fraîche
• 2 tsp mustard, grainy e.g. Rotisseur
• 2 tbsp, dried tarragon, dried
• 3 tsp clarified butter for frying
• 1 handful of walnuts
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Peel the potatoes, cut into small cubes, and place them in a bowl and rinse. Wash the leek and slice into rings. Peel the onions and garlic and dice finely. Cut the meatloaf into thin strips. Halve the grapes and roughly chop the walnuts. Brown the meatloaf strips in a pan with a teaspoon of clarified butter over medium heat, remove from the pan, and set aside. Add another teaspoon of clarified butter to the pan and heat. Drain the rinsed potatoes, add them to the pan, and roast for about 5 minutes. When the potatoes begin to brown, add another teaspoon of clarified butter and sauté the garlic and onions over medium heat for about 3 minutes. Add the leek rings and sauté for another 1 minute. Deglaze everything with white wine. Pour in the vegetable stock and simmer over medium heat for about 10 minutes, allowing the liquid to reduce slightly. Then stir in the mustard, crème fraîche, and tarragon. Once the crème fraîche is blended, add the grapes, reserving a few pieces for the topping. Return the meatloaf strips to the pan. Simmer for another 1-2 minutes and season with salt and pepper. Sprinkle the remaining grapes and coarsely chopped walnuts on top when serving.