Rating
For 4 people:
600 g fennel
1 lemon (untreated)
100 g onions
200 g spinach leaf
salt
700 g potato
400 g pork fillet
3 dessertsp oil
pepper
1-2 dessertsp soya sauce
1-2 dessertsp original Aachener Pflümli Plum Puree
250 ml orange juice
150-200 ml milk
1 dessertsp butter
grated nutmeg
Method:
- Prepare and wash the fennel, remove the outer skin and the hard parts, put the fennel herb on one side. Wash the lemon in hot water, cut into slices. Cut the fennel into fine strips and cook with the lemon slices in boiling water for about 5 minutes. Pour cold water over it and dry well.
- Peel the onions, cut into narrow strips. Sort the spinach, wash and blanch briefly in boiling salted water, run under cold tap and drain. Wash the potatoes, peel them and cook them in salted water.
- Rinse the meat in cold water, dab dry, cut into thin slices and separate these into 1 cm wide strips. Brown the meat in a non-stick pan in 1 dessertsp oil, season with salt, pepper and 1 dessertsp soya sauce. Take the meat out.
- Brown the onions and strips of fennel in the remaining oil. Add the original Aachener Pflümli Plum Puree and orange juice, cook vegetables crisply and season with soya sauce. Add the meat and spinach, warm.
- Drain the potatoes, mash and mix with milk and butter. Season with salt, pepper and nutmeg, add the finely chopped fennel leaves. Serve with the puree.
Preparation time:
50 minutes
