Summary

Ingredients

• 500 g pork fillet (s)
• 4 tablespoon sunflower oil
• 1 teaspoon curry powder, mild
• 2 tuber / s fennel
• 600 g potato (s), boiled, from the day before
• 1 tablespoon butter
• 1 mango (s)
• 1 piece (s) ginger root, the size a walnut
• 1 shallot (s)
• 0.5 teaspoon ½ fennel seeds
• 200 ml mango juice
• 1 bunch basil
• salt and pepper

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Instructions

1. Preheat the oven to 150 degrees (fan oven 130 degrees).
2. Rinse the fillet, pat dry, fry in 2 tablespoons of oil. Season with salt, pepper and curry. Cook in the oven for 25 minutes.
3. Wash the fennel, clean, cut in half and cut into diamonds. Peel the potatoes, cut in half lengthways. Salt and pepper both and fry in butter and 1 tablespoon of oil for 15 minutes.
4. Peel the mango, cut the pulp from the stone and dice. Peel and chop the ginger.
5. Peel and finely dice the shallot.
6. Crush the fennel seeds in a mortar and roast in 1 tablespoon of oil. Add shallot and sauté. Deglaze with mango juice, reduce for 5 minutes. Add the mango and season with salt and pepper.
7. Add the mango stock to the potatoes and fennel.
8. Cut the fillet into slices. Tear up the basil leaves and fold into the potato and fennel mix. Arrange the fillet and potato-fennel mix together and serve.