Pork Medallions in Para Hazelnut Sauce with Bread Dumplings.
Servings: 2 people
Ingredients
Meat and sauce :
- 4 pork filets
- 1 tbsp Palmine soft
- 1 tbsp Sliced hazelnuts
Planed
- 6 brazil nut
- 1 tbsp coconut cream
- 200 ml Condensed milk 7.5% fat
Cheese
- 1 kiri
- 2 tbsp Sweet paprika
- salt coarse
- Black pepper from the mill
- Chili from the mill
Dumplings
- 4 bun old
- 1 Sweated onion
- 0.5 Fresh spring onions, cut
- 1 bunch Finely chopped parsley
- 50 mg Bacon diced, roasted
- 2 eggs
- 1 pinch Freshly grated nutmeg
- salt and pepper
Upon need
- breadcrumbs
To let go
- 2 L salted water
Salad
- 4 lettuce leaves
- 60 g Lamb's lettuce (Rapunzel)
- 2 Orange pointed pepper
- 4 date tomatoes
- 0.5 Fresh spring onions, cut
grated+ in strips
- 0.5 carrot
Marinade
- 1.5 tbsp Vinegar
- 3 rapeseed oil
- 1 pinch sugar
- 1 tsp salt coarse
- 1 pinch Black pepper from the mill
Instructions
Prepare salad
- Clean, wash and spin dry the salad. Peel the carrot, scrape off strips, plan the rest with various devices. Put on the marinade separately.
Dumplings
- Pour hot milk over the rolls and let them steep. In the meantime, roast and add the bacon and onion. Add the seasoning and eggs, parsley and spring onion. I added some breadcrumbs, then roll the dumplings. Put in boiling salted water, reduce the temperature, let the dumplings steep for approx. 20 minutes.
Plate
- Cover the plate with carrot strips and flowers.
Meat + sauce
- Fry medallions in hot fat. After turning the nuts, add some toast them. Reduce temperature.
- Pour in condensed milk or cream. Place the peppers over the medallions on both sides. Stir the sauce, thicken with a kiri cheese. Season to taste with the spices.
Marinating
- Marinate salad spread on glass plates.
Serving
- Take the dumplings out of the water with a slotted spoon and arrange on the plates.
- Add meat and sauce.
Nutrition
Serving: 100g | Calories: 24kcal | Carbohydrates: 1.6g | Protein: 1g | Fat: 1.5g