Kasseler with camembert topping for rösti
easy
45 mins
45 mins
Ingredients
- 4 discs (à approx. 150 g) released pork chop
- 4 TABLESPOONS Flour
- 7 TABLESPOONS Sunflower oil
- 4 Stem(s) Basil
- 1 (approx. 250 g) Pear
- 80 g thickened cranberries
- 200 g Camembert
- 800 g Potatoes
- 1 egg (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly grated nutmeg
- 7-10 Tbsp Grease
Directions
- 1
Dab meat dry, turn in 2 tablespoons of flour, knock off excess flour. Heat 2 tablespoons of oil in a frying pan and fry the pork loin for approx. 2 minutes, turning it over.
- 2
Wash the basil, shake dry, pluck the leaves from the stalks and, except for a little to garnish, cut into strips. Peel and quarter the pear, remove the core and halve the quarter. Cut camembert into 8 slices
- 3
Place the cassettes next to each other on a greased, ovenproof dish and cover with a pear nestle, 1 teaspoon each of cranberries, basil and cheese
- 4
For the Rösti, peel, wash and roughly grate the potatoes. Mix the potatoes, 2 tbsp. flour and egg. Season with salt and nutmeg. Heat 5 tablespoons of oil in a large frying pan and fry the potato mixture in it in portions to make small Rösti
- 5
Meanwhile, bake the cured pork loin in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 12 minutes. Arrange the pork loin, Rösti and other cranberries. Garnish with basil
Nutrition Facts
650 kcal
52 g
30 g
42 g
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