Seasoned fillet patties with rucola puree, beetroot and orange

Name: seasoned fillet patties with rucola puree, beetroot and orange
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg floury potatoes; 520 g pork fillets; 2 el traditional olive oil; 3 el Mediterranean herbs; 3 medium oranges; 500 g boiled beetroot; 100 ml semi skimmed milk; 50 g margarine; 75 g arugula; 100 g minimozzarella balls

A surprising puree with arugula, a luxurious salad of beet, orange and mozzarella balls and grilled pork fillet patties.

Ingredients

Kitchen Stuff

1 grill pan
1 puree tamper

Directions

Peel the potatoes, cut into equal pieces and cook with salt in 20 minutes until tender.
In the meantime, season the fillet strips with the oil and sprinkle with the Mediterranean herbs pepper and salt.
Heat the grill pan and grill the meat in 8 minutes until done. Turn halfway.
Meanwhile cut the skin and the white skin of the oranges with a sharp knife.
Cut the segments of flesh from the membranes, so that you can easily pop out the flesh with your knife. Remove the peel from the beets and cut them into parts.
Heat the milk in a saucepan. Drain the potatoes, but collect a cup of cooking liquid.
Put the potatoes back in the pan and add the milk, margarine and the cooking liquid. Stamp with the puree pestle to a smooth puree.
Put the arugula through and leave with the lid on the pan for 2 minutes, so that the arugula slightly shrinks.
Divide the beet lots over the plates, put the orange wedges on top and spread the mozzarella balls over it.
Season with pepper. Divide the puree over the plates and place the pork fillets next to it.