Tender oyster sauce medallion with fried potatoes

45 min. total time

Ingredients for 2 portions

Ingredients for tde Potatoes

Ingredients for Garnish

Preparation

1. Marinate the medallions with papaya puree the day before. Cover and keep in the refrigerator. Turn at least 3 times.
2. Remove the papaya puree from the medallions and pat them dry. Sprinkle salt and pepper over the medallions and press slightly, then brush with oyster sauce and set aside.
3. Wash, peel, halve lengthwise, and slice the potatoes crosswise into 4 mm thick slices. Heat sunflower oil in a pan and add the potato slices. Cook covered over medium heat, turning occasionally.
4. Peel the onion and chop into thumb-sized pieces, add to the potatoes. Increase heat, continue cooking without the lid. Finally, mix in soup seasoning and herb mix and keep warm.
5. Heat sesame oil in a pan very hot and fry the medallions on both sides until light brown. Reduce heat and cook the meat well-done on each side for 2 – 3 minutes.
6. To garnish, slice the washed tomatoes crosswise into 6 mm thick slices. Sprinkle with salt and pepper and drizzle with a drop of Aceto Balsamico Tradizionale. Place the tomatoes on serving plates lined with washed lettuce leaves.
7. Place the medallions and finished potato slices on the prepared serving plates, serve and enjoy.

Nutrition score

45 min. total time | 45 min. preparation time |