Medallions with almond crust

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the potatoes well and cook in boiling salted water for about 15 minutes. In the meantime, wash herbs, dab dry and chop finely. Mix with breadcrumbs, mustard and flaked almonds.

2. 2

   Grate, clean and slice the mushrooms. Peel and finely dice the shallot. Rinse meat. Dab dry. Wrap a slice of bacon around each medallion. Heat 2 tablespoons of oil in a pan, fry the meat on each side, remove.

3. 3

   Sauté the shallot and mushrooms in the cooking fat. Deglaze with 300 ml vegetable stock and cream. Mix the starch with some water until smooth and thicken the sauce with it. Wash and clean the pointed cabbage, quarter it and cut it roughly into pieces.

4. 4

   Heat 100 ml of stock and fat, cover the cabbage and stew at a mild heat for about 6 minutes. Drain potatoes, rinse and peel. Coat medallions with almond crust. Gratinate in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 6-8 minutes.

5. 5

   Heat 2 tablespoons of oil and fry the potatoes until golden brown, stirring frequently. Season with salt and pepper. Wash, clean and seed the tomatoes, dice finely. Season pointed cabbage with salt and pepper, sprinkle with diced tomatoes.

6. 6

   Serve medallions with pointed cabbage, potatoes and sauce.

Nutrition Facts

KCAL
570 kcal

CARBS
23 g

FATS
36 g

PROTEINS
38 g