Tomato and potato gratin for the meat skewer
easy
50 mins
50 mins
Ingredients
- 4 (200 g each) large oblong, waxy potatoes (e.g. Cilena)
- 7-10 Tbsp Salt
- 6 medium-sized tomatoes
- 100 g Sheep's cheese
- 2 Egg Yolk
- 100 g Whipped cream
- 7-10 Tbsp white pepper
- 2 stem(s) fresh sage
- 1 TABLESPOON Olive oil
- 500 g Pork escalope meat (in pieces)
- 2 small onions
- 8 Bay leaves
- 1 TABLESPOON Oil
- 7-10 Tbsp coarsely ground coloured pepper
Directions
- 1
Peel and wash the potatoes and cut them in half lengthwise. Cook for about 15 minutes in boiling salted water. Wash the tomatoes, cut out the stem in a wedge shape. Cut the tomatoes into slices. Dice the feta cheese. Whisk egg yolk and cream. Season with salt and pepper. Wash sage leaves, dab dry and, except for a few for garnishing, cut into strips and add to the egg cream. Spread the gratin dish with olive oil. Drain the potatoes and place them in the gratin dish with the tomato slices. Sprinkle with sheep's cheese cubes and bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 25 minutes. In the meantime, wash the meat, dab dry and cut into large cubes. Peel and slice the onion. Push the meat, onions and bay leaves onto the skewers. Heat oil in a coated pan and fry the skewers in it for about 10 minutes, turning them over. Garnish the gratin with remaining sage leaves and serve with the skewers sprinkled with coloured pepper
- 2
gratin dish: pillivuyt
- 3
Glasses: Kosta Boda
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