Fillet in chanterelle crust

Name: Fillet in chanterelle crust
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 discs (à 75 g) deep-frozen puff pastry; 2 Pork fillets (approx. 300 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 100 ml Cognac; 100 ml White wine; 150 ml Poultry stock; 1/2 bunch Parsley; 1 Garlic clove; 2 Shallots; 300 g Chanterelles; 300 g Mushrooms; 1 TABLESPOON Breadcrumbs; 1 Egg Yolk; 50 g Lamb's lettuce; 1 TEASPOON Cornstarch; 7-10 Tbsp Sugar; 1 TABLESPOON Butter

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 discs (à 75 g) deep-frozen puff pastry
2 Pork fillets (approx. 300 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
100 ml Cognac
100 ml White wine
150 ml Poultry stock
1/2 bunch Parsley
1 Garlic clove
2 Shallots
300 g Chanterelles
300 g Mushrooms
1 TABLESPOON Breadcrumbs
1 Egg Yolk
50 g Lamb's lettuce
1 TEASPOON Cornstarch
7-10 Tbsp Sugar
1 TABLESPOON Butter

Directions

1
Defrost puff pastry slices side by side at room temperature. Dab meat dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Fry the meat for 2-3 minutes. Pour cognac over it and flambé. Simmer for another 5 minutes, then remove the meat. Deglaze the roasting set with white wine and stock and let it simmer for about 20 minutes
2
Wash and drain the parsley, shake dry and chop the leaves finely. Peel and finely chop the garlic. Peel shallots and chop finely. Wash the chanterelles thoroughly, drain and clean them and chop half of the chanterelles finely. Clean the mushrooms, wash them and also chop them finely. Put 1 tablespoon of oil into the pot and sauté the shallots for about 2 minutes. Add chopped mushrooms and cook over a high heat for about 5 minutes until the liquid has evaporated. Add garlic. Season with salt and pepper. Add half of the parsley and breadcrumbs, fill into a bowl and let cool
3
Place the puff pastry slices on top of each other and roll out into a rectangle (approx. 24 x 40 cm). Cut the rectangle in half crosswise. Mix egg yolk with 3 tbsp. water. Brush the edges of the dough thinly with it. Put 1/4 of the mushroom mixture on one half of each pastry sheet. Place 1 fillet on each. Spread the rest of the mushrooms on top and fold in the puff pastry, close the sides. Place the packet on a baking tray lined with baking paper with the seam of the pastry facing down
4
Brush packs with egg yolk mix and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes. Clean lamb's lettuce and wash thoroughly. Drain the lettuce. Stir starch and 2 tablespoons of water until smooth. thicken gravy with it, season to taste with salt, pepper and possibly some sugar
5
Heat butter in a frying pan. Fry the remaining mushrooms for about 5 minutes. Add the remaining chopped parsley and season with salt and pepper. Cut the meat into slices. Arrange meat, chanterelles and salad on plates. Add sauce