Pork fillet medallions in red chili sauce

Ingredients for 4 servings:

• 800 g pork fillet(s)
• 600 g potatoes
• some oil (peanut oil) for frying
• 1 tsp curry paste, red
• 200 ml coconut milk
• 1 bag of mixed salad
• 2 shallots, long
• 2 tbsp maple syrup
• 1 lemon(s), the juice
• 2 tbsp olive oil, mild
• some cayenne pepper
• e.g. breadcrumbs
• 2 eggs
• 200 g spinach with Gorganzola (frozen)
• Flour for the worktop

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

with colorful leaf salad and spinach – potato sticks

Peel the potatoes, boil in salted water, drain, and let them steam off. Press them through a potato ricer while still warm. Add the eggs and breadcrumbs to the potatoes as needed and knead the mixture into a dough. Gently cook the spinach in a little liquid. Squeeze out some of the liquid from the spinach. Take a handful of the dough and flatten it on a floured board. Place some of the spinach in the center, overlap the dough over it, and shape it into flat sticks. Fry the shaped pieces in deep oil until golden brown on both sides. Cut the pork fillet into medallions and sear on both sides in a grill pan. Then remove from the pan and keep warm. Spread the red curry paste in the hot pan and lightly toast it. Deglaze with the coconut milk and bring to a boil. Return the fillets to the pan and keep warm. For the salad, mix the olive oil, lemon juice, maple syrup, and a pinch of cayenne pepper in a sufficiently large bowl. Add the lettuce and toss well with the vinaigrette. Peel the shallots, slice them into small rings, and toss them well into the salad. When serving, place the fillets on plates, place the potato sticks next to them, and serve with the salad.