Pork Fisherman with Potato Gratin

Remove peel from potatoes and cut into thin slices. Pre-cook in boiling salted water for 3 min on 1 or automatic heat 4 to 5. Drain well.

Rub pork fish with salt, pepper and paprika. Fry in hot oil on all sides on 3 or automatic cooking zone 12.

Deglaze with wine, whipping cream and milk and cook for 10 minutes on 3 or automatic heat 12.

Stir 50 g Parmesan into the sauce, season with salt, pepper and nutmeg.

Layer the potatoes in a large gratin dish. Pour the sauce over them, sprinkle with 50 g of cheese and roast in the oven.

Circuit

200 to 220 , 2nd slide rack v. U.

170 to 190 , convection oven 45 to 50 min.

35 min before end of cooking time place fillets on top of potatoes and finish roasting. Cook broccoli in salted water according to package directions. Drain well. Melt butter on 3 or automatic heat 9 to 10, roast pine nuts until golden brown. Heat broccoli in it. Serve with meat and potatoes.

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