1. fillet rinse, dry and cut into about 12 medallions.
Fry in hot oil until golden brown on both sides, season. Remove.
2. clean Romanesco, rinse and divide into roses. Pre-cook in boiling hot salted water for 3-5 min. Drain.
3. bring whipping cream and 200 ml water to boil. Stir in sauce powder, bring to boil one more time. Whisk in 30-40 g butter (less than indicated on package). Grate cheese and let it melt in the sauce while stirring. Season to taste.
4. vegetables and meat in a greased gratin dish (about 30 cm long) form. Pour the sauce over it. Bake in the hot kitchen oven (electric oven: 200 degrees / convection oven: 175 degrees / gas: level 3) for 15-20 min.
Rinse tomatoes, cut into quarters and remove seeds. Finely dice the flesh and sprinkle over the gratin. Garnish with tomatoes and basil. Serve with parsley potatoes.
Preparation time: 50 min.
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