Kasseler-Strudel with chanterelles

Name: Kasseler-Strudel with chanterelles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 glass (580 ml) Chanterelles; 2 small onions; 1/2 bunch Parsley; 1 package (120 g; 4 leaves) Strudel dough (e.g. Aunt Fanny); 4 released Kasseler chops (approx. 200 g each); 1-2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 3-5 Tbsp Butter; 4 TSP Fresh cream; 300 g frozen peas; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 glass (580 ml) Chanterelles
2 small onions
1/2 bunch Parsley
1 package (120 g; 4 leaves) Strudel dough (e.g. Aunt Fanny)
4 released Kasseler chops (approx. 200 g each)
1-2 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Salt
3-5 Tbsp Butter
4 TSP Fresh cream
300 g frozen peas
baking paper

Directions

1
Drain chanterelles well. Peel and finely chop the onions. Wash and chop the parsley. Let dough rest for about 10 minutes (in the package) at room temperature
2
Dab meat dry. Fry in hot oil for about 3 minutes on each side. Season with pepper, drip off on kitchen paper. Sauté onions in frying fat until translucent. Add mushrooms and fry until golden brown. Season with salt and pepper
3
Melt 2-3 tablespoons of butter. Unfold strudel leaves, cut in half crosswise. Brush 4 halves with some butter. Place the remaining halves crosswise on top. Place 1 cured pork loin on each half. Spread 1 tbsp. mushrooms, 1 tsp. crème fraîche and some parsley on each half. Press the dough ends together over the filling to form a packet
4
Place the parcel on a baking tray lined with baking paper and brush with the rest of melted butter. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 12-15 minutes
5
Cover the peas and cook them for 3-5 minutes in little boiling salted water, drain. With the remaining chanterelles, toss in 1-2 tbsp. hot butter. Season with salt and pepper. Arrange everything. Puree tastes good with it
6
Drink: cool white wine