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Fillet with Zucchini and Potato Clafoutis
The perfect fillet with zucchini and potato clafoutis recipe with a picture and simple step-by-step instructions.
- 600 g Pork fillet
- Salt and pepper
- 2 tbsp Coconut oil
- 1 teaspoon Honey
- 1 tbsp Tomato paste
- 2 tbsp Sweet and sour chili sauce
- 1 teaspoon Lemon juice
- 2 piece Zucchini
- 300 ml Milk
- 2 piece Eggs size M
- 100 g Curd cheese lean
- 2 tbsp Flour
- Some herb salt and garlic powder
- Butter for the molds
- Bake oven to 180 degrees (preheat convection to 160 degrees!
- Wash the zucchini and cut or slice lengthways into very thin slices. Whisk milk with eggs, curd cheese and flour. Season with herb salt, pepper and garlic powder. Grease 8 small soufflè or muffin molds well.
- Place the zucchini slices loosely in the molds and fill up with the egg mixture. Put the molds in the preheated oven. In addition to zucchini, you can also use kohlrabi, potatoes, carrots and tomatoes as a decorative side dish with curd and egg topping. I pre-cooked the potatoes with the peel for about 10 minutes and then peeled them and cut them into thin slices.
- Pat the meat dry, salt and pepper and fry all over in 1 tablespoon of oil. Take out of the pan and place in an ovenproof dish.
- Mix the tomato paste with honey, chili sauce, lemon juice and 1 tablespoon of oil. Spread the fillet all over and place in the oven with the clafoutis and cook for about 20 minutes. Boil the roast set with a little water and after about 10 minutes pour a little roast gravy over the meat.
- Remove clafoutis from the molds and cut the fillet into slices and arrange on plates, pour some sauce over the meat…. Bon appetit and enjoy!
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