27 May 2024
Teriyaki medallion with mashed potatoes - recipe - photo: evelyn
Teriyaki medallion with mashed potatoes- recipe - photo: evelyn

Teriyaki medallion with mashed potatoes

40 min. total time

Ingredients for 2 portions

Ingredients for mashed potatoes

300 g Potatoes (mostly floury)
6 g Mushroom brotd (homemade)
8 g Coconut milk (24% fat content)
2 Pcs Peppers (red, long, mild)
1 Pinch Pepper

Ingredients for tde tomatoes

2 Pcs Tomatoes (medium-sized)
2 Pinch Jalapeno pepper (ground)
2 Tbsp Balsamic vinegar
1 Pinch Salt

Ingredients for tde medallions

2 Pcs Medallions (pork, 200 g each, fresh)
2 Tbsp Teriyaki sauce (for marinating)
3 Tbsp Sunflower oil
2 Tbsp Teriyaki sauce
3 Tbsp Rice wine
1 Tbsp Orange juice

Garnishing ingredients

8 Pcs Carrot flowers
6 Leaves Leaf lettuce (Lollo bionda)
2 Pinch Pepper (black, freshly ground)

Leave the Html-Format. “Preparation” First dry the medallions and rub with the teriyaki sauce and let marinate until ready to use. Then wash, peel, clean, and cut the potatoes into bite-sized pieces. Place in plenty of boiling water and cook until tender, about 20 minutes. In the meantime, halve the washed pepper lengthwise, remove the seeds, and cut crosswise into thin threads. Use 1 tablespoon for garnishing. Then drain the water and press the potatoes through a potato press. Mix the potato mixture with the pepper threads, mushroom bouillon, and coconut milk in a saucepan to prepare the mashed potatoes and keep warm with a lid. Cut the washed tomatoes crosswise into slices about 5 mm thick and place on one side. Sprinkle the tomatoes with jalapeno pepper, then sprinkle with salt and finish with balsamic vinegar. For garnishing, wash, peel, and score the carrot lengthwise 5 times. Cut crosswise into flower shapes about 3 mm thick and blanch for 3 minutes. Wash the salad leaves, shake dry, and distribute on serving plates. Then heat the oil in a pan until hot and sear the medallions until crispy, then reduce the heat and cook on both sides for about 4 minutes well done. Place the mashed potatoes on the plate. Place the medallions on the serving plates. Add teriyaki sauce, rice wine, and orange juice to the pan with the cooking fat, bring to a boil, and drizzle over the medallions and mashed potatoes. Garnish with carrot flowers and pepper, serve and enjoy.

Nutrition score

kcal
393

fat
17,23 g

protein
7,32 g

carbs
58,74 g

40 min. total time | 40 min. preparation time |

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