Danish Krebinetter with creamy mushroom sauce and baked potatoes

Method

1. Set the oven to 200° convection
2. Prepare the potatoes. Cover them in a bit of oil, and mix with rosemary/thyme (depending on what you like) and add salt. Put them in the oven immediately, it's fine if it isn't warmed fully up, they take about 50 minutes
3. For the krebinetter. Dice the onion as small as possible, or preferably grate them. Mix the onion, oats and pork together really well in a bowl with the salt and pepper.
4. Ready the sauce. Dice the shallots fine and cut the mushrooms into quarters/halves depending on size, they just need to be a bit bigger than bite-sized.
5. Crack the eggs and mix them in a bowl. In another bowl pour the panko. Now make the krebinetter by mixing the meat mix into patties, about the size of a burger patty. Then first cover the patty in eggs and then cover with panko.
6. Prepare a large skillet with a shameful amount of butter and oil, and pan-fry the krebinetter. They should have a nice crust with a little blackening starting to appear (see image).
7. When all krebinetter has been cooked, remove the worst of the leftover panko from the pan and add the mushrooms. Turn up the temperature and cook until they have a good color, keep the temp high to avoid boiling them when they shed water.
8. Add shallots and quickly give them a bit of color. When you can smell shallots add white wine and deglaze.
9. When the wine has reduced by about 50% add cream and balsamico. Have the cream reach boiling temp, then reduce in temp and keep reducing until you get nappe consistency.
10. Take the sauce off the heat and add the butter. Slowly envelop the butter in the sauce by constantly stirring it around.
11. Taste the sauce, it probably needs salt. If it's too sour to your liking add butter, if there's not enough sauce for everyone add more butter, if there is any problem at all, add more butter. Yes this is not healthy, but it's fucking great.
12. Serve and enjoy!