Smoked Pork with Pear and Lingonberries, Served with King Potatoes (Ralf Dammasch)

flesh

1. For the meat, cut the camembert into thin slices and wash the basil and shake dry. Set aside a few leaves for garnish. The rest is cut into strips.
2. In the next step, peel the pear, quarter, core and cut into wedges.
3. Then pat the meat dry and place in a pan with 2 tablespoons of oil and fry for 2-3 minutes on each side.
4. Next, sauté the pear very briefly in the hot frying fat and spread it on the smoked pork slices. Then top with 1 teaspoon of cranberries, basil strips and cheese.
5. Bake the kasseler in the preheated oven (E: 200 ° C / convection: 175 ° C) for about 3 minutes with the Camembert.

Choux

1. For the choux pastry, bring the water with salt and butter to the boil and remove from the hob.
2. Put the flour and baking powder all at once in the hot liquid, stir very smoothly with the wooden spoon and let burn off while stirring continuously until a white skin forms on the bottom of the pot.
3. Whisk the eggs and gradually work them into the dough very well.

King potatoes

1. For the king potatoes, peel, wash and roughly grate the potatoes. Now mix this with the flour and egg and season with salt and nutmeg.
2. In the next step, fold the potatoes into the choux pastry mixture. Now form small hash browns out of the potato mixture and fry them in 5 tbsp oil on each side until golden brown.

sauerkraut

1. Peel the onion, chop it up and sauté it in a hot saucepan, add the sauerkraut and slowly heat it with the bay leaf and cloves.
2. Add a dash of white wine and season to taste with the cooking fat from the Kassler. Serve everything together.