Kasseler with mustard-honey-thyme crust on creamy leek

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cut them into pieces of about 1 cm. Heat 1 tablespoon of oil in a frying pan. Fry the potatoes for about 2 minutes while turning. Add wine, bring to the boil and reduce by half.

2. 2

   Add broth and cream, bring to the boil and pour into an oval casserole dish (approx. 22 x 32 cm).

3. 3

   Wash the thyme, shake dry and, except for something to garnish, pluck leaves from the stalks and chop them. Mix mustard, thyme, honey and breadcrumbs. Beat egg whites until stiff and fold into the mustard mixture in 2 portions.

4. 4

   Wash the smoked pork loin, dab dry and spread the mustard mixture loosely on top. Place the smoked pork loin in the form on top of the potatoes. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes.

5. 5

   In the meantime, clean, wash and drain the leek and cut it into rings about 1/2 cm wide. Heat 2 tablespoons of oil in a large frying pan. Fry the leek for about 2 minutes, turning it over. Season with salt, pepper and nutmeg and remove.

6. 6

   Remove the meat from the oven and lift it out of the mould. Mix the leek into the potatoes. Place the meat on top and cook in the hot oven for another 30 minutes.

7. 7

   Cut smoked pork loin into slices and arrange on the cream leek, garnish with thyme.

Nutrition Facts

KCAL
740 kcal

CARBS
33 g

FATS
42 g

PROTEINS
53 g