Pork fillet on fennel and leek risotto

Ingredients for 2 servings:

• 400 g fennel
• 200 g leek, cleaned
• 2 tbsp butter
• 150 g basmati
• 1 onion(s)
• 300 g pork fillet(s)
• 1 tbsp oil
• salt and pepper
• 100 ml cream
• 1 dashes lemon juice
• some water
• ¼ cube of gravy
• Salt and pepper, from the mill
• Dill or fennel greens, for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cut the fennel into thin strips and the leek into rings. Cook the fennel strips in boiling salted water for two minutes, add the leek, and cook both for another three minutes. Drain and toss in butter. For the rice, put a little butter in a saucepan, lightly fry the rice, pour in 300 ml of salted water, and cook covered for 15-20 minutes. Stir in the vegetables and heat through. Season with salt and pepper. Place two plates in the oven and keep warm at 50 degrees Celsius. Cut the onion into rings. Rub the pork fillet with pepper and sear it all over in hot oil. Add the onion rings and cook over medium heat for about 10 minutes, seasoning with salt. Wrap the meat in aluminum foil and place it in the oven. Add the onion to the rice. For the sauce, pour in the pan juices, a little water, and the cream. Add a little of the meat juices (about 1/4 – 1/2 of an instant cube), bring to a boil, and season with salt, pepper, and lemon juice. Divide the vegetable rice between two plates. Slice the meat. If the fillet is still too red, add the fillet slices to the sauce and cook a little longer. Place the fillet slices on the rice, sprinkle with pepper, and serve, garnished with fennel leaves or dill sprigs, if desired. Serve with the sauce.