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Kara Marie Cormier
Grilled pork ribeye with baked potatoes
A golden dish with pork ribeye, fennel seed, fennel salad, chestnut mushrooms and baked potatoes.
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Ingredients
Directions
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Heat the garlic butter in a large frying pan and fry the potato wedges with fennel seeds and salt in 15 min. On medium heat until golden brown and done.
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Meanwhile, heat the grill pan without oil or butter. Brush the ribeyes around with the oil, sprinkle with salt and pepper and grill in 8 min. Until done. Turn halfway.
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In the meantime, gently wipe the mushrooms with kitchen paper and cut into quarters.
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Heat the garlic butter in another frying pan and fry the mushrooms with pepper for 5 min. On medium heat.
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Wash the fennel bulb, cut off the bottom, halve the tuber lengthwise and remove the hard core. Cut the fennel into strips that are as thin as possible.
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Spread the lamb's lettuce and fennel over a flat dish and drizzle with the dressing. Serve the potatoes and ribeyes.
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Nutrition
745Calories
Sodium40% DV960mg
Fat62% DV40g
Protein90% DV45g
Carbs15% DV46g
Fiber36% DV9g
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