Mørbrad i fad med kartoffelbund

Mørbrad i fad med kartoffelbund

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Mørbrad i fad med kartoffelbund Save
Mørbrad i fad med kartoffelbund
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Mørbrad i fad med kartoffelbund

  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 0
not set

Step-by-step

  • 800 g skrællede melede kartofler i skiver
  • 3/4 dl vand
  • 3 spsk hakkede friske timianblade
  • 1 tsk groft salt
  • 1 afpudset svinemørbrad i 2 cm skiver (ca. 450 g)
  • 25 g smør
  • 1/4 tsk groft salt
  • friskkværnet peber
  • 5 porrer i tynde ringe (ca. 500 g)
  • 2 zittauerløg i tynde bÃ¥de (ca. 200 g)
  • 2 røde peberfrugter i lange strimler (ca. 250 g)
  • 1 rød chilipeber i tynde ringe (ca. 2 spsk)
  • 3/4 tsk groft salt
  • 1/4 liter karolines køkken® madlavningsfløde 8%
  • finthakket porretop

Ingredient lists omit the physical friction of prep work. Slicing five hundred grams of leeks and two onions demands a sharp chef knife to prevent cell crushing and excess water release. Starchy potatoes sliced for the base require uniform thickness to cook evenly beneath the meat.

Texture Control in Casserole Cookery

Starchy potatoes release amylose during baking. Combined with eight percent cooking cream, this starch creates a thickened sauce. Too much liquid prevents proper reduction, leaving a watery base. Sear pork medallions in a pan over medium-high heat for ninety seconds per side before assembly. This develops surface proteins via the Maillard reaction. Raw meat placed directly into the casserole yields gray, rubbery protein strands instead of tender bites. Slice the pork exactly two centimeters thick to balance interior moisture retention with exterior browning.

  • If leeks release excess moisture during slicing, press them in a clean kitchen towel for thirty seconds.
  • Substitute yellow onions with shallots at a one-to-one ratio by weight if sharper aromatics are preferred.
  • Store fresh chili peppers in a paper bag in the crisper drawer for up to seven days.
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