Kasseler in puff pastry grid with butter kohlrabi and roast potatoes

Name: Kasseler in puff pastry grid with butter kohlrabi and roast potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 pack of (270 g) Fresh pastry; 3 Eggs (size M); 1-2 TEASPOONS Milk; 1 kg detached pork chop; 7-10 Tbsp coarse salt; 0,8-1 kg Kohlrabi; 750 g small, new potatoes; 1 Rosemary stalk; 3-4 Tbsp Oil; 7-10 Tbsp Salt; 1/2 bunch Chives; 2-3 stem(s) Parsley; 300 g Whole milk yoghurt; 50 g mayonnaise; 1 Beet Cress; 7-10 Tbsp Pepper; 30 g Butter; 7-10 Tbsp Flour

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 pack of (270 g) Fresh pastry
3 Eggs (size M)
1-2 TEASPOONS Milk
1 kg detached pork chop
7-10 Tbsp coarse salt
0,8-1 kg Kohlrabi
750 g small, new potatoes
1 Rosemary stalk
3-4 Tbsp Oil
7-10 Tbsp Salt
1/2 bunch Chives
2-3 stem(s) Parsley
300 g Whole milk yoghurt
50 g mayonnaise
1 Beet Cress
7-10 Tbsp Pepper
30 g Butter
7-10 Tbsp Flour

Directions

1
Remove fresh puff pastry from the refrigerator and let it rest for 5 - 10 minutes. Pierce 2 eggs and boil in plenty of boiling water for about 10 minutes. Rinse under cold water and let it cool down.
2
Separate 1 egg. Mix egg yolk with milk. Unroll the puff pastry on the rolled baking paper. Cut an approx. 18 cm wide strip across from the pastry sheet and place on a lightly floured work surface.
3
Cut the rest of the pastry plate slightly larger than the pork roast (1-2 cm all around) and place it on a baking tray with the baking paper. Dab the pork loin dry and place it on the puff pastry.
4
Now use a grid roller to roll a net from the piece of dough on the work surface. Leave a 1-2 cm wide edge of dough all around. Carefully pull the net a little bit apart and lay it over the meat.
5
Spread the edges of the dough from the net and the base with egg white and press down well. Bake the cured pork in a preheated oven, lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes.
6
About 5 minutes before the end of the baking time, brush the grid with egg yolk. Place the dough remains on top of each other, roll out, brush with egg yolk and sprinkle with coarse salt. Cut the dough into strips and twist them into one another.
7
Put the strips of puff pastry in the oven 10-15 minutes before the end of the baking time to make the Kasseler. Peel and wash the kohlrabi and put the small leaves aside. Cut the kohlrabi into fine slices. Wash/scrub the potatoes thoroughly and let them drip off.
8
Leave the potatoes whole or cut in half, depending on size. Wash the rosemary, shake dry and pluck into pieces. Heat the oil in a frying pan, fry the potatoes all around, turning them. Add the rosemary, cover and fry over a low heat for about 20 minutes.
9
Turn it over once in a while. Covered kohlrabi and stew in little boiling salted water for about 15 minutes. For the sauce, wash chives and parsley and shake dry. Cut the chives into fine rolls.
10
Chop the parsley. Peel and chop the eggs. Mix yoghurt, mayonnaise and herbs. Cut off half a bed of cress and add. Add 2/3 of the chopped eggs and season with salt and pepper.
11
Sprinkle with the remaining egg and cress. Wash the kohlrabi leaves and cut into fine strips. Drain kohlrabi, add butter and kohlrabi leaves. Melt butter and toss everything. Let the finished roast pork rest for about 5 minutes.
12
Slice the slices of Kasseler and serve with vegetables and roast potatoes. Serve with extra sauce.