John Myers
Ingredients for 4 servings:
- 750 g potatoes, waxy
- 600 g pork fillet(s)
- 1 tbsp clarified butter
- n. B. herb salt and pepper
- 2 pinches of nutmeg, freshly grated
- 5 sprigs of oregano
- 2 tbsp herb butter
- 2 cloves garlic, finely chopped
- 200 g crème fraîche
- 70 g cream
- 120 g Emmental cheese, grated
- 50 g herb butter
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes
hearty
Boil the potatoes in their jackets, let them cool, and peel them. Preheat oven to 180°C (top/bottom heat). Wash the pork fillet, pat dry, and remove any tendons and silver skin. Cut into slices and flatten slightly with the heel of your hand. Heat clarified butter in a pan, fry the fillets on both sides, and season with salt and pepper. Wash the oregano, pat dry, and chop it. Melt half of the herb butter in a small pan, press the garlic into it and add a pinch of herb salt. Grease a baking dish with it. Cut the potatoes into slices and arrange them in the baking dish. Season with salt, pepper, and nutmeg. Sprinkle the oregano over the sliced cheese and top with the cheese. Mix the crème fraîche with the cream until smooth, season with salt, pepper, and nutmeg, and spread evenly over the potato and cheese. Place the fillets on top and spread with the herb butter. Bake in a hot oven for about 20 minutes.
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