Summary

Ingredients

• 1 kg Kasseler, released, in one piece
• 200 g onion (s)
• 250 g mushrooms
• 0.5 ½ bunch parsley
• 200 ml cream
• 250 g crème fraîche
• 1 can pineapple, sliced
• 75 g cheese (Gouda)
• 2 spring onion (s)
• pepper

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Instructions

1. Pat dry the Kassler and cut into slices. Peel the onions and cut into thick wedges. Clean, wash and slice the mushrooms. Wash the parsley, shake dry and finely chop. Place Kassel slices next to each other on the tray. Spread the mushrooms and onions on top.
2. Mix the cream and créme fraíche until smooth, season with pepper. Stir in the parsley. Then pour the herb cream evenly over the meat and let it steep for 4-5 hours. Then fry in the preheated oven (electric oven: 200 ° C / convection: 175 ° C / gas: level 3) for approx. 30 minutes.
3. Drain the pineapple, grate the cheese and spread both over the meat. Baked until golden brown at the same temperature for another 15 minutes. Clean and wash the spring onions and cut into fine rings. Sprinkle over the Kasseler before serving.