Poached pork filets with horseradish sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash and peel the potatoes. Clean and wash the carrots and leeks and cut into fine strips. Wash the fillets. Bring the stock to the boil, place the fillets in it, cover them and let them simmer at low heat for 15-20 minutes. Cook the potatoes in little boiling salted water for about 20 minutes. Wash chives and parsley and dab dry.

2. 2

   Cut chives into small rolls, chop parsley except for a little bit for garnishing. Wash, clean and quarter the mushrooms. Add the carrots and leek to the meat about 3 minutes before the end of the cooking time and cook with it. Melt 30 g fat in a pot and sauté the flour in it. Take off 1/2 litre of meat-vegetable broth and pour it into the roux while stirring. Bring to the boil and simmer for about 5 minutes while stirring. Stir in cream, horseradish and chives and season to taste with salt. Heat the remaining fat in a pan and fry the mushrooms until golden brown, turning them over. Season with salt and pepper. Remove meat and vegetables from the stock and drain. Add the mushrooms to the vegetables and cut the meat into slices. Drain potatoes and sprinkle with parsley.

3. 3

   Stir in cream, horseradish and chives and season to taste with salt. Heat the remaining fat in a pan and fry the mushrooms until golden brown, turning them over. Season with salt and pepper. Remove meat and vegetables from the stock and drain. Add the mushrooms to the vegetables and cut the meat into slices. Drain potatoes and sprinkle with parsley. Arrange meat, sauce, vegetables and potatoes on plates. Serve garnished with parsley

Nutrition Facts

KCAL
470 kcal

CARBS
35 g

FATS
19 g

PROTEINS
41 g