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Gratinated Pork Fillet Koblenz Style with Carrot Vegetables on Potato Snow

5 from 3 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people
Calories 172 kcal

Ingredients
 

Honey mustard sauce

  • 4 tsp Honey
  • 1 tsp Mustard
  • 1 splash Lemon juice

potato snow

  • 1 kg Potatoes
  • 1 pinch Salt

Pork fillet "Koblenz style"

  • 5 Pork schnitzel
  • 400 g Thuringian Mett
  • 4 Mushrooms
  • 3 Tomatoes
  • 1 bunch Spring onions
  • 5 tsp Tomato ketchup
  • 200 g Crème fraîche with herbs
  • 200 ml Whipped cream
  • 1 tsp Herbal mixture
  • 5 tbsp Grated Gouda

Carrots

  • 4 Carrots
  • 1 pinch Sugar
  • 250 ml Vegetable broth

Instructions
 

Honey mustard sauce

  • Mix the honey-mustard sauce as you did in the starter.

potatoes

  • Peel the potatoes and cook them in salted water for about 25 minutes. Process the potatoes into potato snow using a potato press. Whip 200 ml of whipped cream until stiff. Then add the herbs.
  • Attention with frozen herbs: Let them thaw long enough beforehand, otherwise they will contain too much water and dilute the cream. Add 1-2 tablespoons of herbal whipped cream to the potato snow.

Pork schnitzel

  • Brush the pork schnitzel generously with the honey mustard sauce and let it steep for 10 minutes. Brush each of the pork schnitzel with Thuringian Mett (thin layer, do not use too much!).
  • Cut the mushrooms and tomatoes into thin slices. Cut the spring onions into small rings.
  • Briefly sear the pork schnitzel with the ground meat in the pan on both sides. Take out of the pan. Put a teaspoon of ketchup on each of the schnitzel and spread it on top. Now top with mushrooms, tomatoes and spring onions. Apply 1-2 teaspoons of herb crème fraîche per schnitzel.
  • Cover the schnitzel with grated Gouda cheese and place in the oven for 11 minutes at 190 ° C (fan oven).

Carrots

  • Peel the carrots and cut them into not too thin slices. Sauté the carrot slices with a little sugar in a small saucepan over medium heat. After 5 minutes, turn it up and add 250 ml of vegetable stock.
  • Arrange the schnitzel, the carrot vegetables and the potato snow on a plate.

Nutrition

Serving: 100gCalories: 172kcalCarbohydrates: 9.4gProtein: 4.6gFat: 12.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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