Fine fillet rolls

Name: Fine fillet rolls
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 5–6 mild red peppers (glass); 1 potty Basil; 250 g Parmesan (piece); 2 TEASPOONS Fennel seed; 1 TABLESPOON Olive oil; 2 (350 g each) Pork fillets; 5 TSP medium hot mustard; 1-2 TABLESPOONS clarified butter; 1 TABLESPOON Sea salt; 7-10 Tbsp Kitchen yarn

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

5–6 mild red peppers (glass)
1 potty Basil
250 g Parmesan (piece)
2 TEASPOONS Fennel seed
1 TABLESPOON Olive oil
2 (350 g each) Pork fillets
5 TSP medium hot mustard
1-2 TABLESPOONS clarified butter
1 TABLESPOON Sea salt
7-10 Tbsp Kitchen yarn

Directions

1
Drain the pepperoni, remove the seeds and cut finely. Wash the basil and remove the leaves. Slice the Parmesan cheese thinly with a peeler or grate it roughly. Fry the pepperoni and 1 tsp. fennel seed in hot oil.
2
Wash the fillets if necessary, dab dry. Cut into rectangles like for a roast. Brush meat with mustard. Spread pepperoni, parmesan and basil on top. Roll up the meat and tie up with kitchen string.
3
Fry the meat in hot clarified butter until golden brown all around. Place on the fat pan of the oven. Sprinkle with the remaining fennel seeds and sea salt. Pour a good 1/8 l water on it. Roast in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for another 25 minutes.
4
Let it cool down. Cut fillets into thick slices and arrange.