Light remoulade with smoked pork and fried potatoes
easy
75 mins
75 mins
Ingredients
- 750 g Potatoes
- 500 g released lean Kasseler cutlet
- 7-10 Tbsp Pepper
- 7-10 Tbsp dried thyme
- 1 (approx. 100 g) medium-sized carrot
- 7-10 Tbsp Salt
- 2-3 (100 g; glass) Gherkins + 2 tablespoons cucumber water
- 2-3 Spring onions
- 250 g Pork chop soured milk (1,5 % fat) tt roast with bone (approx. 1,5 kg)
- 1 tablespoon (10 g) Yoghurt salad cream
- 1-2 teaspoons (7 g each) medium hot mustard
- 1 (approx. 80 g) Onion
- 7-10 Tbsp Oil from the spray bottle
- 7-10 Tbsp Herbs
Directions
- 1
Wash the potatoes and cook for about 20 minutes. Drain, quench briefly, peel and let cool. Wash the cured pork loin. Rub with pepper and thyme. Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 45 minutes.
- 2
For the sauce, peel, wash and finely dice the carrot. Steam in some boiling salted water for about 3 minutes. Drain. Finely dice the cucumbers. Clean and wash spring onions and cut them into fine rings.
- 3
Stir soured milk, salad cream and mustard until smooth. Fold in cucumber, spring onions and carrot. Season remoulade with salt, pepper and cucumber water. Leave to stand for at least 30 minutes. Cut the potatoes into slices.
- 4
Peel and halve the onion and cut into fine slices. Heat a large pan without fat. Add potatoes and onions in portions. Sprinkle each with a little oil and fry for approx. 10 minutes, turning the potatoes and onions until golden brown.
- 5
Season with salt and pepper. Keep ready fried potatoes warm. Slice the sausage thinly. Serve with remoulade and fried potatoes. Garnish with herbs.
Nutrition Facts
380 kcal
36 g
11 g
33 g
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