Diced meat with roasted potatoes, applesallad and shalotten onion cream
300 gr pork chop/filé
A handful mixed sallad
500 gr Potatoes
200 gr Schalotten onion
½ dl double cream (whipping cream)
White wine vinegar
Heat the oven to 250 celsius degrees.
Cut 5oo g potatoes in cubes (1x1 cm). Add an oven plate and mix with olive oil, salt and freshly ground black pepper. Roast all in the top of the oven 20-25 min.
Schalotten Onion Cream: Slice 200 g Schalotten onions. Fry the onion in a frying pan with butter until it is soft. Add to a mixer container. Add 1/2 dl whipped cream
and 1 1/2 tsp salt. Mix smooth with mixer.
Mustard mix: finely chop 1 shalotten onion. Put in a bowl and mix with 1 teaspoon dried dragon, 2 teaspoons dijon mustard and 1 egg yolk.
Pork chop: Cut about 300 g of pork chop into pieces (about 3x3 cm). Fry the meat in a frying pan with olive oil. Season with 2 tablespoons of salt and some freshly ground black pepper. Let it fry 3-4 minutes until the meat is fried throug (72 ° C internal temperature). Mix the meat in the mustard mixture.
Apple sallad: mix 1 ½ teaspoon of white wine vinegar, 1 tablespoon olive oil, 1 tablespoon honey, 1 tsp salt and a little freshly ground black pepper in a bowl. Cut 1 apple into small cubes. Mix in the bowl together with some mix sallad (a handful).
Serve pork meat with roasted potatoes, Schalotten Onion Cream and Apple Sallad.