Peeled Roast (pork Salmon) in Onion Cream with Lots of Vegetables

Plate the boneless peel roast (pork salmon), season with salt and pepper and fry briefly on both sides (like steak). Make a sauce from the cream and the finely diced onions in the same pan, if necessary dilute with the vegetable stock. Let the seared meat simmer in it over a low heat. Season with salt and pepper.

Cook the quartered fennel and the cauliflower florets until they are firm to the bite and then fry them with the rest of the vegetables until crisp. We like to eat vegetables, which is why their proportion is relatively large. Pour the onion and cream sauce over the meat. Serve with the vegetables.

We added boiled potatoes. It also tastes good with rice or just bagouette.