Pork Medallions with Fries Dauphin

Put the tomatoes briefly in boiling water, then peel, remove the seeds and cut into cubes. Soak the dried tomatoes in water, then squeeze and chop. Peel and chop the onion.

Peel the potatoes, cut into quarters, soften in salted water, drain and steam in a saucepan. In a saucepan, boil 100 ml of water with 15 g of butter, add the flour and stir well until the quantity is “burnt off”. Remove the saucepan from the stove and add the egg, stirring continuously. While still hot, press the potatoes through the press and work them into the batter, stir in the cornstarch and Parmesan cheese as well. Season to taste with salt, pepper and a pinch of nutmeg. Form dumplings from the dough and bake (or deep fry) them in enough olive oil to finish.

Cut the pork fish into medallions, season with salt and pepper and fry in a frying pan with 1 tbsp. clarified butter over medium heat for about 5 minutes on both sides. Next, remove from frying pan and keep warm.

Sauté onion in 1 tbsp clarified butter, add diced tomatoes, dried tomatoes and capers. Simmer until the tomatoes are reduced to a thick sauce, season with salt, pepper and a pinch of sugar.

Arrange the pork medallions, pour the sauce around them and serve with the Pommes Dauphines.

Tip: Instead of clarified butter, you can also use butter in most cases.

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