Corn buffer with Kasseler shredded

Name: Corn buffer with Kasseler shredded
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Corn cobs (approx. 250 g each); 1 pinch Sugar; 5 TABLESPOONS + 150 ml milk; 50 g Cornmeal; 50 g Wheat flour; 2 Eggs (size M); 7-10 Tbsp Pepper; 150 g Shallots; 500 g detached pork chop; 2 TABLESPOONS clarified butter; 1 TABLESPOON Flour; 200 ml Vegetable broth (instant); 200 g Whipped cream; 1 collar Thyme; 300 g Carrots; 6 TABLESPOONS Oil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Corn cobs (approx. 250 g each)
1 pinch Sugar
5 TABLESPOONS + 150 ml milk
50 g Cornmeal
50 g Wheat flour
2 Eggs (size M)
7-10 Tbsp Pepper
150 g Shallots
500 g detached pork chop
2 TABLESPOONS clarified butter
1 TABLESPOON Flour
200 ml Vegetable broth (instant)
200 g Whipped cream
1 collar Thyme
300 g Carrots
6 TABLESPOONS Oil

Directions

1
Clean the corncobs, wash them. Cut the stem of the corn cob smooth, place it on a work board and cut the grains straight from the cob with a sharp knife. Cook the grains in boiling water with sugar and 5 tablespoons of milk for 10-15 minutes.
2
Drain the corn and let it cool down. Mix the corn flour, flour, eggs and 150 ml milk until smooth. Season with salt and pepper. Leave to swell for 15 minutes. In the meantime peel and halve the shallots. Wash the smoked pork loin, dab dry and cut into cubes.
3
Heat clarified butter in a frying pan and fry the smoked pork loin in it until hot all around. Add the shallots and fry briefly. Remove. Dust the roast with flour and sauté. Add stock and cream while stirring, bring to the boil.
4
Add the smoked pork loin and shallots and fold in. Wash the thyme, dab dry and chop the leaves, except for some garnish, from the stalks. Keep ragout warm. Peel and wash carrots, dab dry and grate coarsely.
5
Fold the corn and carrots into the dough. Heat oil in portions and bake 18 buffers. Add thyme to the ragout and fold in. Arrange buffer and ragout and garnish with thyme.