Potato Capers ragout

Name: Potato Capers ragout
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Potatoes; 2 Putenfilets (ca. 350 g); 12 discs Bacon; 1 Onion; 1/2 bunch Chives; 30 g Butter or margarine; 30 g Flour; 400 ml Vegetable broth (instant); 100 g Whipped cream; 3 TABLESPOONS Capers (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 2 TABLESPOONS Oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Potatoes
2 Putenfilets (ca. 350 g)
12 discs Bacon
1 Onion
1/2 bunch Chives
30 g Butter or margarine
30 g Flour
400 ml Vegetable broth (instant)
100 g Whipped cream
3 TABLESPOONS Capers (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
2 TABLESPOONS Oil

Directions

1
Wash the potatoes thoroughly, boil them up in a pot with water and cook for about 20 minutes. Drain, quench, peel and slice the potatoes. Wash the meat, dab dry and cut each fillet into 5 medallions.
2
Wrap a slice of bacon around each medallion. Peel and finely dice the onion. Wash the chives, shake dry, cut into small rolls with only 4-5 stalks for garnishing. Drain fat in a pot, sauté onion in it, dust with flour, sweat on, gradually add stock and cream while stirring.
3
Bring to the boil, add the capers and season to taste with salt, pepper, sugar and a little caper liquid. Stir in chives. Carefully mix in the potatoes. Keep warm. Drain 2 slices of bacon in a large pan.
4
Take it out. Heat the oil in the pan. Add meat, fry for 3-4 minutes on each side, season with salt and pepper. Serve the potato-capers ragout in a bowl and the medallions garnished with chives on a plate.