Fillet rolls in cream cheese sauce with potato gratin

Name: Fillet rolls in cream cheese sauce with potato gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Garlic clove; 1 kg Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g grated parmesan cheese; 200 g Whipped cream; 7-10 Tbsp grated nutmeg; 600 g Kohlrabi; 4 Spring onions; 600 g Pork tenderloin; 12 thin slices of air-dried ham (approx. 10 g each); 2 TABLESPOONS Oil; 250 ml White wine; 250 ml Vegetable broth; 150 g Herb cream cheese; 2 TABLESPOONS Butter; 7-10 Tbsp Sugar; 300 g frozen peas; 1 collar Chervil; 7-10 Tbsp grated zest of 1 organic lemon; 1 TEASPOON Cornstarch; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; 7-10 Tbsp wooden skewers

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Garlic clove
1 kg Potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g grated parmesan cheese
200 g Whipped cream
7-10 Tbsp grated nutmeg
600 g Kohlrabi
4 Spring onions
600 g Pork tenderloin
12 thin slices of air-dried ham (approx. 10 g each)
2 TABLESPOONS Oil
250 ml White wine
250 ml Vegetable broth
150 g Herb cream cheese
2 TABLESPOONS Butter
7-10 Tbsp Sugar
300 g frozen peas
1 collar Chervil
7-10 Tbsp grated zest of 1 organic lemon
1 TEASPOON Cornstarch
7-10 Tbsp Grease
7-10 Tbsp Cling film
7-10 Tbsp wooden skewers

Directions

1
For the gratin, peel and halve the garlic. Rub the garlic clove into an ovenproof dish and grease well. Peel and wash the potatoes and slice them finely. Layer the potatoes in a fan shape in the form.
2
Season each layer of potatoes with salt and pepper, sprinkle with some cheese. Finish with cheese. Season cream with salt, pepper and nutmeg, pour evenly over the potatoes and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
3
manufacturer) bake for about 45 minutes.
4
In the meantime clean and peel the kohlrabi and cut them into coarse sticks. Clean and wash spring onions, cut onions into three. Cut the meat diagonally into about 12 slices, tap them thinner between the foils. Season with salt and pepper.
5
Cover each slice with ham and a piece of spring onion. Roll them up and pin them with wooden skewers. Heat the oil and fry the rolls well all around. Deglaze with wine and stock, bring to the boil.
6
Stir in cream cheese and let everything simmer covered for about 10 minutes.
7
Melt butter in a pot. Sauté the kohlrabi in it. Season with salt, pepper and sugar. Add 100 ml water and cook covered for about 8 minutes. Add peas and let simmer open for about 5 minutes.
8
Wash the chervil and dab dry. Pluck leaves and chop finely, except for something to garnish. Mix chervil and lemon peel with the vegetables, season again. Remove the rolls from the stock and keep warm.
9
Stir the starch with a little water until smooth, thicken the sauce with it and season to taste. Remove gratin from the oven, cut rolls diagonally in half. Serve the rolls with sauce, vegetables and gratin. Garnish with chervil.