Medallions au gratin with mustard crust

Name: Medallions au gratin with mustard crust
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Cucumber; 125 g Schmand; 225 g Whipped cream; 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 1 TEASPOON dried dill; 2 Pork fillets (approx. 225 g each); 1 TABLESPOON medium hot mustard; 2 TABLESPOONS Breadcrumbs; 1 TABLESPOON dried parsley; 2-3 TABLESPOONS Oil; 1 Onion; 400 ml Vegetable broth (instant); 1-2 TABLESPOONS sauce thickener; 2-3 stem(s) Parsley; 2 cups mashed potatoes (with milk); baking paper; 7-10 Tbsp Marjoram and cherry tomatoes

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Cucumber
125 g Schmand
225 g Whipped cream
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
1 TEASPOON dried dill
2 Pork fillets (approx. 225 g each)
1 TABLESPOON medium hot mustard
2 TABLESPOONS Breadcrumbs
1 TABLESPOON dried parsley
2-3 TABLESPOONS Oil
1 Onion
400 ml Vegetable broth (instant)
1-2 TABLESPOONS sauce thickener
2-3 stem(s) Parsley
2 cups mashed potatoes (with milk)
baking paper
7-10 Tbsp Marjoram and cherry tomatoes

Directions

1
Clean and wash the cucumber and cut into very thin slices. Mix sour cream, 125 g cream, vinegar, salt, pepper, sugar and dill. Mix the cucumber and the Schmanddressing and let it stand in a cool place.
2
Wash the fillets, dab dry with kitchen paper and cut each fillet into about 6 medallions. Mix mustard, breadcrumbs, parsley and pepper. Heat the oil in a large pan and fry the medallions on each side for about 2 minutes.
3
Remove from the pan, place on a baking tray lined with baking paper and spread the mustard-herb mixture on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes.
4
Peel and finely dice the onion and add it to the cooking fat. Fry until translucent, turning the onion. Deglaze with stock and 100 g cream, bring to the boil, stir in sauce thickener. N
5
In the meantime wash parsley, dab dry and chop finely. Pour 4 cups of boiling water into a bowl. Stir in the puree flakes well with a wooden spoon. Stir again briefly before serving.
6
Garnish medallions and sauce as desired with marjoram and halved cherry tomatoes. Sprinkle mashed potatoes with parsley. Serve on plates. Serve with cucumber salad extra.