Romanesco Gratin with Medallions

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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