Kasseler with spinach sauce, potatoes and spring onions

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash cured pork. Wash parsley and dab dry. Peel and halve an onion. Boil up about 2 litres of water with half of the parsley, onion, bay leaf and peppercorns. Cook the smoked pork loin on low heat for about 40 minutes. Wash the potatoes and cook in boiling salted water for about 20 minutes.

2. 2

   Clean the spinach and wash it thoroughly. Peel garlic and remaining onion, dice finely and fry in 1 tablespoon of hot fat. Add the spinach and steam for about 5 minutes. Remove 1/4 litre of stock from the pork loin and add it to the spinach with cream. Bring to the boil and puree. Add sauce thickener while stirring, bring to the boil again and season to taste with salt, pepper and nutmeg. Clean and wash spring onions and cut them into pieces of about 3 cm length. Blanch in boiling salted water for about 2 minutes and drain. Drain the potatoes, peel and toss them with the spring onions in the remaining hot fat. Finely chop the remaining parsley and sprinkle over the spinach sauce. Remove the smoked pork loin from the stock, cut into slices and arrange on a plate with the potatoes and some spinach sauce.

3. 3

   Add sauce thickener while stirring, bring to the boil again and season to taste with salt, pepper and nutmeg. Clean and wash spring onions and cut them into pieces of about 3 cm length. Blanch in boiling salted water for about 2 minutes and drain. Drain the potatoes, peel and toss them with the spring onions in the remaining hot fat. Finely chop the remaining parsley and sprinkle over the spinach sauce. Remove the smoked pork loin from the stock, cut into slices and arrange on a plate with the potatoes and some spinach sauce. Garnish with lemon wheels. Add the rest of the sauce extra

4. 4

   Plate: Irmi Allnoch