Café de Paris butter sauce with Iberico pork chop, buttered cabbage and roast potatoes

Name: Café de Paris butter sauce with Iberico pork chop, buttered cabbage and roast potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Shallot; 1 Garlic clove; 2 TABLESPOONS + 200 g soft butter; 1 Organic Lemon; 4 Stem(s) Tarragon; 1/2 bunch Parsley; 2 Branches of rosemary; 3 Anchovy fillets; 1 TEASPOON Tomato paste; 1 TEASPOON Mustard; 1 TABLESPOON Worchestershire sauce; 1 TABLESPOON Cognac; 1/2 coated Tsp Rose peppers; 1/2 coated Tsp Curry Powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg floury potatoes; 6 TABLESPOONS clarified butter; 1 (approx. 800 g) baby pointed cabbage; 1 Onion; 300 g frozen peas; 4 Iberico pork chops (about 200 g each); 8 TABLESPOONS Whipped cream

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Shallot
1 Garlic clove
2 TABLESPOONS + 200 g soft butter
1 Organic Lemon
4 Stem(s) Tarragon
1/2 bunch Parsley
2 Branches of rosemary
3 Anchovy fillets
1 TEASPOON Tomato paste
1 TEASPOON Mustard
1 TABLESPOON Worchestershire sauce
1 TABLESPOON Cognac
1/2 coated Tsp Rose peppers
1/2 coated Tsp Curry Powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg floury potatoes
6 TABLESPOONS clarified butter
1 (approx. 800 g) baby pointed cabbage
1 Onion
300 g frozen peas
4 Iberico pork chops (about 200 g each)
8 TABLESPOONS Whipped cream

Directions

1
For the sauce, peel the shallot and garlic and dice very finely. Heat 1 tbsp. butter and briefly sauté the shallots and garlic in it until translucent. Wash lemon hot, t
2
Halve the lemon and squeeze the juice of 1/2 lemon. Wash herbs, shake dry, pluck leaves from the stems and needles from the twigs. Chop leaves and needles finely. Chop anchovies finely.
3
Whip 200 g butter, shallot, garlic, herbs, except for something to sprinkle, anchovies, tomato paste, mustard, Worcestershire sauce, cognac, paprika, curry powder, lemon zest and 1 tbsp. juice with the whisk of the hand mixer until light and creamy.
4
Season to taste with salt and pepper.
5
Peel, wash and chop the potatoes. Heat 4 tablespoons of clarified butter in a pan and fry the potatoes for about 20 minutes, turning them over. Clean, wash, halve and cut cabbage into strips. Peel and finely dice the onion.
6
Heat 1 tbsp. butter and briefly fry the onion cubes in it until translucent. Add the cabbage and steam for about 6 minutes in a closed saucepan. Add peas and cook for another 3 minutes. Season to taste with salt and pepper.
7
Wash the meat, dab dry and season with salt and pepper. Keep vegetables warm. Heat 2 tablespoons of clarified butter in a large frying pan. Fry the meat for approx. 8 minutes, turning it over.
8
For the sauce, heat 4 tablespoons of herb butter in a pot and deglaze with cream. Bring to the boil and simmer for about 2 minutes. Arrange vegetables, meat, some sauce and potatoes. Sprinkle with herbs. Add the rest of the sauce.