Rinse the meat, rub dry, remove all skin and fat and cut the meat into tender strips.
Stir the oil with the turmeric and cayenne pepper. Place the meat strips in a suitable bowl, drizzle with the oil and marinate the meat in the oil for about 3 hours, turning frequently. Rinse the spring onions thoroughly, remove the root end and bad spots and cut the onions into very fine rings. Arrange the onion rings in a baking dish.
Cut the baguettes into slices. Have the raclette machine ready and bake the baguette pieces in portions on the cover plate.
Coarsely grate the cheese. Whip the cream until stiff, mix it with the grated cheese and arrange it in a baking dish, as well as the meat. Each participant of the round table fills his raclette pan with onion rings, puts the marinated fillet strips on it, salts and peppers them and covers the whole thing with a cap of the cheese cream. Put the pans in the raclette machine and heat the whole thing until the cheese cream starts to brown slightly.
Transfer the contents of the pans to the plates with the wooden spatula and eat with the baguette slices. This raclette tastes just as great with the less expensive pork fisherman. Nutritional values per person: :Kilocalories: 1200 :Kilojoules: 4900 :Egg white/g: 61 :Carbohydrates/g: 80 :Fat/g: 64
Dietary fiber/g:
Preparation time: about 50
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