Pork Salmon Under Potato, Bell Pepper, Tomato and Cheese Topping
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g pork salmon in one piece
- 300 g potato (s)
- 200 g tomato (s)
- 1 red pepper (s)
- 120 g Emmentaler, 45%, rated
- 2 egg yolks
- 2 stalks parsley
- salt
- Black pepper from the mill
- 10 g rapeseed oil
Print Recipe
Pin Recipe Instructions
- Cut the pork salmon into 2 slices of approx. 200 g each. Heat the oil in a pan on medium heat and fry the meat for about 2 minutes on each side. Then salt and pepper the meat on both sides and place in a baking dish with the frying fat.
- Peel the potatoes, grate them roughly, squeeze them out well in a clean kitchen towel and place in a bowl. Mix the egg yolks with the potatoes and season the mixture vigorously with salt and pepper. Quarter and core the paprika, dice it into small cubes and add to the potatoes. Remove the blossoms from the tomatoes, chop them into small cubes and mix with the paprika into the potatoes. Fold in the finely chopped parsley and grated cheese and season again with salt and pepper.
- Preheat the oven to 180 degrees top / bottom heat.
- Spread the potato mixture on the meat and put the dish on the middle rail in the oven for 25-30 minutes. The cooking time can vary for each appliance.
- Arrange a slice of meat with a hood on each plate, garnish and serve.
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