Fillet Pan with Spinach Leaves
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g fennel
- 2 onions)
- 200 g spinach leaves
- 700 g potato (s), waxy
- 400 g pork fillet (s)
- 125 ml orange juice
- 150 ml milk
- 2 tablespoon soy sauce
- 2 tablespoon plum jam
- 3 tablespoon oil
- 1 tablespoon butter
- salt
- pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Clean the fennel. Put the fennel greens aside and remove the stalk in a wedge shape. Cut the fennel into fine strips and cook in boiling water for about 5 minutes.
- Peel the onions and cut into wedges. Clean, wash and drain the spinach.
- Peel, wash and quarter the potatoes and cook in salted water.
- Rinse the meat with cold water, pat dry and cut into thin strips. Fry the meat in 1 tablespoon oil in portions and season with salt, pepper and 1 tablespoon soy sauce. Remove fillet strips. Fry the onions and fennel strips in the remaining oil. Add the plum sauce and orange juice, cook the vegetables al dente, season with soy sauce. Fold in the meat and spinach, heat.
- Heat milk with butter. Drain and mash the potatoes, stir with milk and butter. Season with salt, pepper and nutmeg. Fold in the finely chopped fennel greens and serve the puree to the fillet pan.
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