Bamberg roast potatoes

Name: Bamberg roast potatoes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Potatoes (Bamberg croissants, alternatively la rat); 1-2 Branches of rosemary; 50 g Walnut kernels; 1 small radicchio; 100 g Lamb's lettuce; 100 g Frisée salad; 1 small onion; 3-4 Tbsp White wine vinegar; 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5-6 Tbsp Sunflower oil; 500 g Pork tenderloin; 50 g clarified butter; 7-10 Tbsp coarse sea salt; 2-3 TABLESPOONS Walnut oil; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Potatoes (Bamberg croissants, alternatively la rat)
1-2 Branches of rosemary
50 g Walnut kernels
1 small radicchio
100 g Lamb's lettuce
100 g Frisée salad
1 small onion
3-4 Tbsp White wine vinegar
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
5-6 Tbsp Sunflower oil
500 g Pork tenderloin
50 g clarified butter
7-10 Tbsp coarse sea salt
2-3 TABLESPOONS Walnut oil
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. In the meantime, wash the rosemary and shake dry. Pluck off a few needles and put them aside. Finely chop the rest of the rosemary. Coarsely chop the walnuts.
2
Clean, wash and pluck the salad bite-sized. Peel and finely chop the onion, mix vinegar, onion, mustard, a little salt and pepper. Fold in the oil. Cut pork fillets into medallions. Pour potatoes onto a sieve, rinse with cold water and peel off the skin. Put 30 g clarified butter in a large pan and fry the potatoes until golden brown, turning them over. At the same time, heat 20 g of clarified butter in a second large pan and fry the medallions for 3-4 minutes, turning them over. Season the medallions with salt and pepper, wrap them in aluminium foil and let them rest for about 5 minutes. Add rosemary to the almost finished roast potatoes and fry briefly. Finally add walnuts, season with coarse salt and pepper and drizzle with walnut oil.
3
Put 30 g clarified butter in a large pan and fry the potatoes until golden brown, turning them over. At the same time, heat 20 g of clarified butter in a second large pan and fry the medallions for 3-4 minutes, turning them over. Season the medallions with salt and pepper, wrap them in aluminium foil and let them rest for about 5 minutes. Add rosemary to the almost finished roast potatoes and fry briefly. Finally add walnuts, season with coarse salt and pepper and drizzle with walnut oil. Mix salad and vinaigrette. Arrange the roast potatoes, medallions and salad on 4 plates and serve immediately