Gratinated fillet of pork with pointed cabbage and carrots
easy
30 mins
30 mins
Ingredients
- 250 g Carrots
- 1 (approx. 750 g) Pointed cabbage
- 1 medium onion
- 1 TABLESPOON Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 (approx. 600 g) Pork fillets
- 2-3 TABLESPOONS Oil
- 1 TABLESPOON Flour
- 250 ml clear soup
- 200 g Whipped cream
- 125 Gorgonzola cheese
- 50 g grated medieval Gouda cheese
- 7-10 Tbsp coarse pepper
- 7-10 Tbsp Parsley
Directions
- 1
Peel and wash the carrots. Clean, wash and drain the pointed cabbage. Slice the carrots and cut the pointed cabbage into strips. Peel and finely chop the onion. Heat the fat in a pot, fry half of the onion in it.
- 2
Add carrots, also steam for about 1 minute and season with salt and pepper. Pour on 250 ml water, bring to the boil, cover and stew for 8-10 minutes. After 3-4 minutes add pointed cabbage, fold in and steam.
- 3
Cut pork fillet into about 12 medallions. Heat the oil in a pan and fry the medallions for 4-5 minutes while turning. Season with salt and pepper and remove from the pan. Sauté the remaining onion cubes in the frying fat, dust with flour and sauté briefly.
- 4
Add stock and cream while stirring, bring to the boil and simmer for 4-5 minutes. Cut blue cheese into pieces and melt in the hot sauce while stirring. Season with pepper and possibly some salt.
- 5
Pour off the vegetable vegetable water. Season vegetables with salt and pepper. Arrange the medallions and vegetables in ovenproof portion moulds or a large mould. Spread gorgonzola cream over them and sprinkle with Gouda.
- 6
Gratinate under the preheated grill for about 5 minutes. Sprinkle with coarse pepper. Garnish with parsley as desired.
Nutrition Facts
590 kcal
12 g
39 g
49 g
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