Slayers with zucchini baked pork salmon and garlic sauce

Ingredients for 4 servings:

• 1 ½ kg zucchini
• 1 kg pork salmon
• 400 g crème fraîche
• 4 large garlic cloves
• 1 pack of feta cheese (approx. 150 – 180 g)
• 3 tbsp oil for frying
• e.g. salt and pepper

Instructions

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

Rinse the zucchini and pat dry, remove the blossom end, and slice. Bring salted water to a boil in a large pot, add the zucchini, and boil briskly for 1-2 minutes. Then transfer to a colander to drain. Remove any connective tissue from the meat with a sharp knife and cut the meat into slices approximately 2.5 cm thick. Sear the meat in hot oil over high heat for two minutes on each side, remove from the pan, and season generously with salt and pepper. Stir in the crème fraîche and bring to a boil briefly. Stir in the crushed garlic cloves and season generously with salt and pepper. Place the seasoned meat slices in a large roasting pan, layer the drained zucchini on top, and finally spread the sauce evenly over the top (if you like, you can dilute the sauce with a little vegetable stock). Finally, crumble the feta cheese over the sauce. Put the lid on. Braise in a preheated oven at 220°C (top/bottom heat) or 200°C (fan oven) with the lid on the middle rack for about 10 minutes. Remove the lid and bake for another 5 minutes, until the feta is lightly browned. Serve with boiled potatoes and a fresh salad.