Pork Escalope with Potato Cap on Pointed Cabbage and Pineapple Ragout

cut, season, cover with a cap of grated potatoes and fry with the potato side at the beginning in a tiny bit of clarified butter. Cut the pineapple flesh into cubes, cover with the pointed cabbage and sauté in olive oil, extinguish with a dash of Cointreau and add the peppercorns, salt and pepper.

Arrange everything on a flat plate and garnish with a bunch of parsley.

Quality wine ‘semi-dry’ from the Nahe. This wine is not for sale.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and milk sugar from butter?

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