Pork fillet with kohlrabi & potato gratin

Pork fillet with kohlrabi & potato gratin

Total: 1 hr 20 Min. | Active: 20 Min.
Nutritional value / person: 734 kcal
, Fat: 48 g
, Carbohydrate: 26 g
, Protein: 46 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

400 g potatoes waxy
500 g kohlrabi

Gratin

200 g single cream for sauces
2 dl full-cream milk
130 g grated Sbrinz
1 tbsp thyme leaf
2 garlic cloves
1 tsp salt
a little pepper

Medallions

1 tbsp clarified butter
8 pork medallions (each approx. 70 g)
½ tsp salt
a little pepper
1 bunch parsley
40 g butter, soft
2 tbsp ground hazelnuts
2 tbsp breadcrumbs
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Utensils

One ovenproof dish (holding approx. 2 l), greased

How it's done

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Vegetables

Peel and thinly slice the potatoes and kohlrabi, layer in the prepared dish.

Gratin

Whisk together the single cream, milk and cheese. Remove the thyme leaves, add to the sauce, press in the garlic, season. Pour the sauce over the vegetables.

Bake for approx. 45 mins. in the centre of an oven preheated to 180°C. Remove the gratin from the oven, turn the heat up to 200°C.

Medallions

Heat the clarified butter in a frying pan. Brown the meat in batches for approx. 1 min. on each side, remove and season.

Finely chop the parsley. Mix the butter with the parsley, nuts and breadcrumbs.

Spread the mixture over the medallions and press down gently.

Finish cooking

Place the medallions on a baking tray lined with baking paper, place the gratin on the tray alongside the meat. Cook together for approx. 15 mins.

Good to know
Serve with: Baby spinach salad

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