Kasseler with pear and camembert

Name: Kasseler with pear and camembert
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g Camembert; 4 Stem(s) Basil; 1 kg Potatoes; 2-3 TABLESPOONS Flour; 1 Egg (Gr. L); 7-10 Tbsp Salt; 7-10 Tbsp Nutmeg; 1 (approx. 250 g) big ripe pear; 4 discs released pork chop (à approx. 150 g); 7 TABLESPOONS Oil; 80 g Wild cranberries (glass)

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g Camembert
4 Stem(s) Basil
1 kg Potatoes
2-3 TABLESPOONS Flour
1 Egg (Gr. L)
7-10 Tbsp Salt
7-10 Tbsp Nutmeg
1 (approx. 250 g) big ripe pear
4 discs released pork chop (à approx. 150 g)
7 TABLESPOONS Oil
80 g Wild cranberries (glass)

Directions

1
Cut the camembert into thin slices. Wash basil and shake dry. Set some leaves aside for garnishing, cut the rest into strips. For the Rösti, peel, wash and coarsely grate the potatoes.
2
Mix potatoes, flour and egg. Season with salt and nutmeg.
3
Peel, quarter, core and cut the pear into slices. Dab meat dry. Heat 2 tablespoons of oil in a large frying pan. Fry the smoked pork on each side for 2-3 minutes. Place them side by side in an ovenproof dish.
4
Briefly sauté the pear in hot frying fat and spread on the slices of pork. Cover each slice with 1 tsp. cranberries, basil strips and cheese.
5
Form small Rösti from the potato mixture and fry them in portions in 5 tablespoons of oil on each side until golden brown. Keep warm. In the meantime, bake the cured pork loin in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 3 minutes.
6
Serve with rösti and the remaining cranberries. Garnish with the basil leaves.