Selkkaree with Herb Crust, Potato Gratin and Vegetables

Rating: 3.50 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Potato gratin:

Vegetable garnish:


1 hour 10 min, simply mix egg, egg yolk and mustard. Rinse kitchen herbs, toss dry, chop finely, mix with Parmesan cheese and bread crumbs.

Turn the smoked pork in egg on the other side and roll in the breadcrumb mixture. Roast the meat in the fat pan in the oven at 200 °C for about 1 hour.

For the gratin:

Remove peel from potatoes, slice into narrow slices. Mix with crushed cheese, garlic, salt, pepper and nutmeg (freshly grated), layer in a gratin dish. Bring the cream and milk to the boil and pour over the potatoes. Cook in the oven at 200 degrees for about 1 hour. Cover with aluminum foil if too brown.

For the vegetable garnish:

Blanch small carrots in lightly salted water, then toss in butter, with a little sugar and garlic. Boil the cleaned shallots with 1 cup of water, 1/2 teaspoon of sugar and a tiny bit of butter and gently toss until the water has evaporated. Score the cleaned cabbage shoots crosswise on the stem, steam in butter. Season with salt and pepper, enough nutmeg as well as marjoram, refine with a dash of cream before serving.


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