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The executive chef's favorite recipe

Medallions of pork country
with almond cheese cover
red wine and ginger plum

Ingredients (for 2 persons):
300 g pork fillet
40 g Seeberger blanched almonds on salt
50 g of cream cheese
50 g of streaky bacon
100 g of prunes
1 ginger tuber

Cut pork fillet into medallions, wrap with bacon, season with salt and pepper and lightly braise the medallions on both sides 3 to 4 minutes.
Chop the almonds, mix it with cream cheese, spread on the medallions and
briefly cook au gratin under the grill.

Melt the butter in a pan, caramelize sugar,
halved plums admit, toss and deglaze it with red wine.
Peel the ginger, grate finely, add to the plums and let simmer syrupy.

Arrange plums and medallions au gratin
on a plate and serve it with Macaire potatoes.

Bon appetit!

Try the recipe at home.
However, you prefer the original, then we look forward to your visit.


  Berghotel Bastei
01847 Lohmen/Bastei
Telefon: (03 50 24) 77 90
Telefax: (03 50 24) 77 94 81

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in late summer and autumn

for her & him

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  Berghotel Bastei


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