Summary

Ingredients

• 400 g potato (s), floury cookin
• 1 pork fillet (s), (approx. 400 - 500 g)
• 3 spring onion (s)
• 1 egg (s)
• 2 tablespoon clarified butter
• 2 tablespoons oil
• salt and pepper
• 100 ml vegetable stock
• 100 ml whipped cream
• 2 tablespoon crème fraîche
• 1 teaspoon mustard, Dijon

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Instructions

1. Peel and roughly grate the potatoes. Mix with the egg and season with salt and pepper.
2. Heat clarified butter in a pan. (I will work out the required amount myself.) Using a spoon, add portions of the potato mixture to the pan and press flat. Fry the hash browns on each side for about 4 minutes. Place on kitchen paper and then keep warm in the oven at 60 °.
3. Cut the fillet into 2-3 cm thick slices and fry briefly and vigorously on all sides in the hot oil. Then season the meat with salt and pepper, wrap in foil and keep warm in the oven.
4. Sauté the onions, cut into fine rings, in the roasting fat. Deglaze with the stock and cream. Add the créme fraîche and mustard and bring to the boil. Put the fillets in the sauce and let them steep for about 3 minutes over a low heat.
5. Serve with the hash browns. Possibly sprinkle some red pepper over it and garnish with a few strips of leek.