Recipes Stuffed Fillet of Havelland Apple Pork with ... - herbacuisine

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Recipes Stuffed Fillet of Havelland Apple Pork with ... - herbacuisine

Recipes

Stuffed Fillet of Havelland Apple Pork

with Chanterelle Risotto and Cream Sauce

(serves approx. 4-6)

Stuffed Fillet

of Havelland Apple Pork

1 fillet of Havelland apple pork

(approx. 650 g)

100 g Basic Textur

50 g pine nuts

40 g Parmigiano Reggiano

30 g basil

25 g olive oil

15 g onions

15 g butter

15 g Herbarom 03

2 g garlic

freshly ground salt and pepper

1. Trim fillet of pork and remove

head, tip and chain.

2. Cut a pocket into the fillet using a

long thin knife.

3. Season inside and outside of fillet

with salt and pepper.

4. Roast pine nuts in the pan.

5. Put Basic Textur and the remaining

ingredients into a blender

and puree finely.

6. Fill mixture into a piping bag and

keep in a cool place.

7. Pipe mixture evenly into the fillet.

8. Brush fillet with olive oil and roll

up firmly in plastic wrap.

9. Leave to steep in the bain-marie

for approx. 1 hour at 65 °C (cooking

times vary depending on the

diameter of the fillet).

10. Finally put butter and Herbarom 03

into the pan and fry the fillet gently

from all sides, brushing it occasionally.

11. Now carve the fillet and arrange

for serving.


Chanterelle risotto

400 g vegetable stock

200 g chanterelles, cleaned

100 g Arborio rice

100 g white wine

70 g Basic Textur

20 g butter

20 g sunflower oil

15 g shallots, cut finely

5 g flat-leaved parsley

freshly ground salt and pepper

1. Sweat rice and shallots in the

butter until they are transparent.

2. Deglaze with white wine and reduce

until all the liquid is gone.

3. Gradually add vegetable stock and

stir until the rice is al dente.

4. In the meantime gently fry chanterelles

in sunflower oil and season

with salt and pepper.

5. Chop the fried chanterelles and mix

into the risotto.

6. Fold in Basic Textur and arrange

on a plate using a form ring.

Cream Sauce

250 g hearty bouillon

50 g Basic Textur

30 g cream

8 g Herbarom 03

freshly ground salt and pepper

1. Reduce bouillon to half its quantity.

2. Add cream, Basic Textur and

Herbarom 03, season if necessary

with salt and pepper.

3. Blend briefly and serve.

Tip: The pork fillet off-cuts are perfect

for recipes requiring pork strips.

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