John Myers
Ingredients for 4 servings:
- 8 small steaks (neck steaks) from pork
- 200 g cheese (Peyrigoux soft cheese)
- 1 bulb(s) of fennel
- 2 bulb(s), firm
- 600 g potatoes, medium-sized
- 125 g breakfast bacon
- 100 g grated cheese (Geritzer cheese)
- some oil (peanut oil)
- salt and pepper
- 1 lemon(s), the juice
- some Calvados
- some olive oil, mild
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Place the neck steaks in a marinade made from the peanut oil and spices. Then sear them in a hot pan. Place the steaks in a baking dish and top with slices of Peyrigoux, then bake for about 10 minutes at 180°C. Cut the fennel into very fine strips, as well as the pears. Drizzle everything with lemon juice to prevent them from turning brown. Flavor with a little Calvados and drizzle with a little olive oil. Mix everything well! Cook the potatoes until slightly tender, then halve them, top with browned bacon, and cover again. Place the potatoes individually in a baking dish. Sprinkle with grated cheese and bake for about 20 minutes at 180°C. Serve all three components warm on serving plates.
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