Gratinated pork fillet vegetable casserole

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cut them into slices of about 1/2 cm thickness. Cover and cook the potato slices in boiling salted water for 10-12 minutes. Clean and wash the leek and cut into diagonal rings.

2. 2

   Add the rings to the potatoes about 5 minutes before the end of the cooking time. Drain the vegetables well. Wash the pork fillets, dab dry and cut into slices about 2 cm thick. Heat oil in a pan.

3. 3

   Briefly fry the fillet slices on each side until golden brown, season with salt and pepper and remove from the pan. Put the vegetables and fillet slices into an ovenproof casserole dish (approx. 30 cm long).

4. 4

   Mix cream-fraîche, egg yolk, mustard and parmesan, season with salt and pepper. Spread the creme-fraîche sauce over the casserole and bake in the preheated oven (electric range: 200 °C / gas: level 3) for approx. 10 minutes on the middle shelf.

5. 5

   Wash the tomato, remove the stem base. Halve the tomato, remove the seeds and cut into small cubes. Wash the marjoram, dab dry and pluck the leaves from the stalks. Sprinkle the casserole with the diced tomatoes and marjoram leaves and serve.