Monday, July 8, 2013


Pork medallions 75g x2
Marble potatoes 5 pieces or 60g
Butter 5g
Eggplant 10g
Green bell pepper 10g
Red bell pepper 10g
Zuchinni 10g
Chopped parsley 2g
Salt 1g
Pepper 1g
Diced tomato 20g
Chopped garlic 3g
Demi-glaze 7ml
White wine 10ml
Sliced onion 10g

For the pork:
Season with salt and pepper and grill mark the pork on both sides.
Set aside.

For the vegetable:
Season the vegetables and sprinkle with chopped parsley.
Grill the vegetables on both sides and set aside.

For the potatoes:
Wash the potatoes thoroughly.
Using a paring knife, shape the potatoes.
Blanch and finish cooking process in a butter

For the sauce:
Sauté the onion and garlic until translucent.
Add the tomatoes and deglaze with white wine.
Combine the demi glaze and parsley.
Season and place the pork on the top of the sauce.
Place half of the mixture on top of the meat.
Finish the cooking process in the oven.

Assemble for plating:
In a round plate, place the grilled vegetables in the center and arrange the meat on top of the vegetables.
On the bottom part, arrange the potatoes next to each other forming a curve line.
Just before serving out the dish, heat the remaining sauce and pour it on the top of the meat generously, garnishing with herb or crushed pepper.

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