Pork and minced medallions

Name: Pork and minced medallions
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 washer Toast; 1 small onion; 275 g mixed minced meat; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 Pork fillets; 2-3 TABLESPOONS Oil; 4 sheets white gelatine; 1/2 small carrot; 200 ml Vegetable stock; 2-3 TABLESPOONS cream sherry; 5 Cornichons (from the glass); 3 Silver Onions; 3 green grapes; 3 small strawberries; 3 Mandarin orange slices (canned); 1 Stiel glatte Petersilie; 1/2 potty Lemon balm; 7-10 Tbsp Remoulade and mayonnaise from a tube; 7-10 Tbsp coarsely ground red pepper; 7-10 Tbsp Strawberries

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 washer Toast
1 small onion
275 g mixed minced meat
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 Pork fillets
2-3 TABLESPOONS Oil
4 sheets white gelatine
1/2 small carrot
200 ml Vegetable stock
2-3 TABLESPOONS cream sherry
5 Cornichons (from the glass)
3 Silver Onions
3 green grapes
3 small strawberries
3 Mandarin orange slices (canned)
1 Stiel glatte Petersilie
1/2 potty Lemon balm
7-10 Tbsp Remoulade and mayonnaise from a tube
7-10 Tbsp coarsely ground red pepper
7-10 Tbsp Strawberries

Directions

1
Soak toast in cold water. Peel and finely chop the onion. Squeeze the toast well and knead it together with the minced meat, egg, onion, salt, pepper and paprika. Form 10 small minced steaks with moistened hands. Wash pork fillets, dab dry and cut into 15 thick slices (medallions). Heat oil in a pan and fry the pork medallions for about 4 minutes, turning them over. Season with salt and pepper and remove from the pan.
2
Fry the pork medallions in hot frying fat for 5-6 minutes, turning them over. Let them also cool down. Soak gelatine in cold water. Wash and peel the carrots and cut them into slices with a colored knife. Bring the stock to the boil and cook the carrot slices for about 4 minutes, remove. Season the stock with sherry, 1 tablespoon gherkin stock, salt and pepper. Remove from the heat, squeeze the gelatine and dissolve in the hot stock. Let it cool down. Drain the gherkins and cut into fans. Drain silver onions and cut in half. Wash the grapes and strawberries, dab dry and clean. Halve the grapes and cut the strawberries into slices. Drain the mandarin slices. Wash parsley and lemon balm, dab dry and, except for some lemon balm for garnishing, pluck leaves from the stems.
3
Let it cool down. Drain the gherkins and cut into fans. Drain silver onions and cut in half. Wash the grapes and strawberries, dab dry and clean. Halve the grapes and cut the strawberries into slices. Drain the mandarin slices. Wash parsley and lemon balm, dab dry and, except for some lemon balm for garnishing, pluck leaves from the stems. Cover chopped medallions with gherkins, silver onions, carrot slices and parsley leaves. Cover pork medallions with grapes, strawberries, tangerine and lemon balm leaves. When the stock begins to gel, cover the medallions with it. Chill for about 30 minutes. Just before serving, decorate with tufts of remoulade and mayonnaise. Sprinkle with paprika and red pepper and serve garnished with herbs and strawberries. Results in about 25 medallions
4
Cover chopped medallions with gherkins, silver onions, carrot slices and parsley leaves. Cover pork medallions with grapes, strawberries, tangerine and lemon balm leaves. When the stock begins to gel, cover the medallions with it. Chill for about 30 minutes. Just before serving, decorate with tufts of remoulade and mayonnaise. Sprinkle with paprika and red pepper and serve garnished with herbs and strawberries. Results in about 25 medallions