Onion Steaks From the Pork Salmon with Leek Potato Gratin

Peel onions, cut into strips. Leek rinse well, cut into rings. Clean spring onions, cut diagonal rolls.

Peel garlic, cut finely. Grease an ovenproof dish with butter.

Peel and clean potatoes and cut into slices three to four millimeters thick. Peel and core tomatoes and cut into fillets. Mix milk and whipped cream, season with salt, pepper and nutmeg.

Put potatoes in ovenproof dish, sprinkle with garlic and leek, pour milk-cream mixture on top and bake in oven at 170 °C for about 28 to 35 minutes.

Sauté onions, spring onions in hot clarified butter until translucent, extinguish with veal stock, season with salt and pepper, reduce slightly.

Roast steaks in a little hot rapeseed oil on both sides until juicy, season at the end, add tomato fillets with hot pull.

Serve:

Arrange steak on plate, cover with onion sauce, spread tomato fillets evenly on top and garnish with thyme. Arrange leek and potato gratin next to it.

407 Kcal – 15 g fat – 40 g egg white – 27 g carbohydrates – 2 Be (bread units)

Tip: Instead of clarified butter, you can also use butter in most cases.

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