20. 8. 2020 Janosik's ducats
Cooking with
Miroslav Milucky
Restaurant: HOTEL DEVÍN
WWW: www.hoteldevin.sk/francuzska-restauracia
Address:
Raw materials
- 600 g pork tenderloin
- 300 g bryndza
- 600 g potatoes boiled in skin
- 80 g coarse flour
- 30 g salt
- 1 clove garlic
- 10 g herbs, chives, parsley 2 pcs eggs
- 100 g demiglas sauce
- 50 g butter
- 10 g micro herbs
- 200 g oil or butter
How to do it
1
Peel the boiled potatoes and grate them on a fine grater. Add the bryndza, coarse flour, eggs, a pinch of salt, chopped herbs and knead into a smooth dough. Shape the dough into pancakes 2 cm thick and approx. 6 cm in diameter. Cut the pork tenderloin into 4 portions, season with salt and pepper and fry in a frying pan. Place in a preheated oven at 180°C for 6-7 minutes. In the pan where the meat was roasted, briefly fry the crushed garlic, add the broth and reduce to half the volume. Fry the potato and potato-potato ducats in hot oil or butter until golden brown and bake in the oven with the meat for 3 minutes. Salt, pepper and thicken with cold butter.
Products used
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The hotel in today's article is one of our favourites. It is located in the sports complex of the town of Zvolen, where especially tennis and wellness lovers will find their place. It is the love for tennis that its founders have translated into the name of the hotel. Hotel Tenis connects relaxation with active sports all year round thanks to its indoor courts. Whether you play tennis, squash, adventure golf or have just come to relax and swim, you have come to the right place. Of course, we also took a peek into the kitchen, which is run by chef Vladimír Rybár. Vlad's domain is traditional dishes in an unconventional way. He took his task conscientiously and had the whole recipe ready upon our arrival. Taste with us the scent of spring on the plate in the rendition of chef Vladimír Rybár's specialty - Confit lamb shank on rosemary with spring vegetables, asparagus quiche and roasted beetroot sauce.
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