Kohlrabi carrot gratin with pork fillet and basil-lemon butter

Name: Kohlrabi carrot gratin with pork fillet and basil-lemon butter
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g Carrots; 750 g Kohlrabi; 7-10 Tbsp Salt; 2 Pork fillets (approx. 300 g each); 20 g clarified butter; 7-10 Tbsp Pepper; 2 Eggs (size M); 2 Egg yolk (size M); 200-250 g Whipped cream; 1 untreated lemon; 3-4 Stem(s) fresh basil; 20-30 g soft butter

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g Carrots
750 g Kohlrabi
7-10 Tbsp Salt
2 Pork fillets (approx. 300 g each)
20 g clarified butter
7-10 Tbsp Pepper
2 Eggs (size M)
2 Egg yolk (size M)
200-250 g Whipped cream
1 untreated lemon
3-4 Stem(s) fresh basil
20-30 g soft butter

Directions

1
Peel and wash the carrots and kohlrabi. Halve the kohlrabi and cut into slices. Cut the carrots into diagonal slices. Cook carrots and kohlrabi separately in little boiling salted water for about 10 minutes.
2
Place on a sieve, rinse under cold water, drain and allow to cool. Wash pork fillets and dab dry. Heat clarified butter in a pan. Brown the fillets in it all around for 8-10 minutes.
3
Season with salt and pepper and remove. Whisk eggs, egg yolks and cream, season with salt and pepper. Layer the vegetables in a casserole dish in flakes. Place pork fillets in the middle. Pour the egg cream over the pork fillets and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes.
4
In the meantime, wash the lemons thoroughly, grate them dry and finely grate half of the peel. Wash basil, dab dry, cut leaves into strips. Mix softened butter, lemon peel and basil and season with a little salt and pepper.
5
Remove gratin from the oven, lift out fillets and cut into slices. Put the sliced fillets back into the pan, spread basil-lemon butter on top and put them back in the oven for 5-10 minutes.