John Myers
Contents
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Ingredients
For the potato tree cake:
- 1 tbsp Oil
- 3 Pc. Sprigs of thyme
- 1 tbsp Balsamic vinegar
- 1 tbsp Beet syrup
- Salt
- Pepper from the grinder
- 500 g Waxy potatoes
- 1 tsp Caraway seed
- 80 g Flour
- 120 g Food starch
- 8 Pc. Eggs
- 150 g Butter
- 100 g Double cream
- Salt
- Pepper from the grinder
- Freshly grated nutmeg
- Fat
For the spring onions:
- 2 Bd Spring onions
- 1 tbsp Butter
- 80 ml Vegetable broth
Instructions
- Parry the pork fillets and season with salt and plenty of pepper.
- Heat the oil in a pan and fry the fillets all over.
- Wash thyme and shake dry. Mix vinegar and sugar beet syrup and add to the fillets together with the thyme and glaze them until they are evenly coated with the liquid. Do not put away the gravy, it will still be needed!
- Cook the fillets on the wire rack in the oven at 85 ° C (top and bottom heat) on the second shelf position from the bottom for 50 minutes. Slide a baking sheet under the wire rack as a drip tray.
- When the cooking time is over, remove the fillets and wrap them in aluminum foil so that the juice can “set”.
Potato Tree Cake:
- Cook the potatoes with the caraway seeds in salted water. Drain, allow to evaporate briefly, peel and press through the potato press.
- Beat the butter until frothy and gradually stir in the egg yolks.
- Mix in the double cream and the potatoes.
- Separate the eggs and beat the egg whites with a pinch of salt until stiff, stir 2-3 tablespoons of egg whites into the potato mixture. Sift the flour and starch.
- Fold in the egg whites and flour mixture alternately. Season the dough with salt, pepper and nutmeg.
- Preheat the grill (large) to 240 ° C for 5 minutes. Grease an ovenproof dish (about 30 x 25 cm) and line the bottom with baking paper. Spread the potato mixture on it about 3 mm thick and grill it under the grill on the 3rd shelf from the bottom for about 2 minutes.
- Spread a little more potato cream 3 mm thick and grill too. Proceed in this way until the batter is used up.
- Switch off the oven, cover the Baumkuchen with aluminum foil and keep it warm in the oven.
The spring onions:
- Clean and wash the spring onions, cut into pieces about 6 cm long and fry in the butter. Deglaze with vegetable stock and season with salt and pepper.
- Pour this mixture into the pan of the pork fillets and glaze until the liquid has evaporated.
- Possibly. again. Add some balsamic vinegar and sugar beet syrup to make a sauce.
- To serve, cut the fillets into thick slices, dice the Baumkuchen and place with the spring onions on preheated plates.
Nutrition
Serving: 100gCalories: 251kcalCarbohydrates: 22.1gProtein: 2.1gFat: 17.2g
