Pork fillet with mustard sauce, potato gratin and lamb's lettuce

Ingredients for 4 servings:

• 1 kg pork fillet(s)
• Sunflower oil
• 300 ml sparkling wine, semi-dry
• 200 ml cream
• 2 tbsp mustard
• 300 ml broth
• n. B. Sauce thickener, light
• 10 m.-large potatoes, waxy
• 1 small onion(s)
• 75 g diced ham
• 200 ml cream
• 1 pinch(s) of pepper
• 1 pinch of salt
• 1 pinch(s) nutmeg
• 200 g Emmental cheese, grated
• 150 g lamb’s lettuce
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 small onion(s), diced
• 1 tsp mustard
• 2 tbsp sugar
• 1 pinch(s) of pepper
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

To make the potato gratin, boil the mostly waxy potatoes in salted water for about 15 minutes and let cool. Peel the cooled potatoes, cut into thin slices and arrange them vertically in a baking dish. Mix the finely diced onion with the cream, pepper, salt and nutmeg and pour over the potatoes. Then sprinkle with the diced ham and cheese. Place the baking dish in the preheated oven and bake at 180°C (top/bottom heat) for about 45 minutes. Meanwhile, cut the pork fillet into medallions and fry them in a pan with sunflower oil. Let the medallions rest on a plate under aluminum foil. Deglaze the pan with the sparkling wine and then mix with the cream, mustard and stock. Return the medallions to the pan, cover and braise in the sauce over low heat for about 20 minutes. Then thicken the sauce with a light sauce thickener. Wash the lamb’s lettuce thoroughly and dry it in a salad spinner. For the dressing, combine diced onion, oil, vinegar, mustard, salt, pepper, and sugar. Pour the dressing over the salad just before serving.