Pork Fillet with Garlic Crumbs, Paprika Vegetables and Potato Gratin

Wash the bell peppers, cut in half, remove the seeds and place with the cut surface facing down on a baking sheet lined with baking paper. Put the tray in the oven preheated to 250 degrees. Bake the peppers until the skin turns black and blisters. Take the tray out of the oven, cover with a damp cloth (so that the skin can be removed more easily later) and let cool down.

Peel the shallots and garlic, pull the strings from the celery and cut into slices. Cut the peeled tomatoes into eighths. Skin the peppers and cut into pieces of any size. Heat the olive oil in a large saucepan and sweat the shallot strips, garlic and celery slices in them until colorless.

Add the paprika and tomato pieces and simmer for about 10 minutes. Possibly pour in some poultry stock, the paprika vegetables shouldn't be watery, but shouldn't be too reduced either. Add the olives and bring to the boil. Season the vegetables with salt, pepper and possibly a pinch of sugar and a dash of balsamic vinegar.

Press the garlic through a press. Mix with breadcrumbs and finely chopped thyme leaves. Put the olive oil in a pan, add the breadcrumb mixture, season with salt and roast over medium heat until golden brown and crispy. Take the crispy crumbs out of the pan, as the remaining heat in the pan could brown the crumbs and make them bitter. Keep the crumbs warm.

Press the medallions (p.P. 80 g) lightly flat and, if necessary, shape them with kitchen twine. Heat olive oil in a pan, season the medallions with salt and pepper and fry in the pan on both sides over medium heat for about 2-3 minutes. Put the meat in the oven preheated to 160 degrees and cook for 4 minutes, then take it out of the oven, wrap it in aluminum foil and let it rest for 2 minutes.

Cut the raw potatoes into thin slices. Mix the milk and cream, add the garlic finely chopped or squeezed, add a little salt, pepper and rosemary and bring to the boil with the potato slices, then simmer for about 10 minutes, stirring frequently. Grease the baking dish with butter, pour in the potato slices and milk-cream mixture, sprinkle with cheese and bake in a preheated oven at 220 degrees for about 15-20 minutes.