Pork Fisherman in Potato Coat

Preparation (about 25 min):

Rinse potatoes well, make half of them as jacket potatoes, peel and press through potato ricer. Coarsely grate the remaining potatoes. Rinse cooled pork fish loin, rub dry and cut into twelve medallions.

Preparation (about 25 min):

Lightly season the Schweinsfischerl with salt and pepper and sear them all around in clarified butter. Mix well the mashed potatoes with the chives, parsley, grated potatoes, two yolks and potato starch and season with salt, pepper and a pinch of nutmeg. Shape the potato mixture by hand around the medallions, which have cooled a little, and fry in hot clarified butter until golden on both sides.

Beat two yolks well over a water bath with white wine, then add the veal stock heated to 45 degrees, season to taste. Remove the medallions from the frying pan and briefly fry the chestnuts in them.

Serve:

Pour the sauce onto the plates, spread the medallions evenly on top, shape four chestnuts around each and garnish with thyme.

Approximate value per person:

478 Kcal – 23 g fat – 34 g egg white – 30 g carbohydrates – 2, 5 Be (bread units).

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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