Pork filet in potato dough with broccoli

Name: Pork filet in potato dough with broccoli
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Potatoes (mainly waxy); 750 g Broccoli; 7-10 Tbsp Salt; 500 g Mushrooms; 1 medium onion; 1/2 bunch Parsley; 2 (approx. 600 g) Pork fillets; 3 TABLESPOONS clarified butter; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 coated tbsp. flour; 150 g + 5 tablespoons lactose-free whipped cream; 3 Egg yolk (size M); 2 TABLESPOONS grated lactose-free Emmental cheese; 2 TABLESPOONS flaked almonds; 2 TABLESPOONS lactose-free butter; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Potatoes (mainly waxy)
750 g Broccoli
7-10 Tbsp Salt
500 g Mushrooms
1 medium onion
1/2 bunch Parsley
2 (approx. 600 g) Pork fillets
3 TABLESPOONS clarified butter
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 coated tbsp. flour
150 g + 5 tablespoons lactose-free whipped cream
3 Egg yolk (size M)
2 TABLESPOONS grated lactose-free Emmental cheese
2 TABLESPOONS flaked almonds
2 TABLESPOONS lactose-free butter
baking paper

Directions

1
Peel and wash the potatoes, cut them into pieces and boil them in salted water for about 20 minutes. Clean, wash and cut broccoli into small florets and mushrooms, wash them briefly if necessary and cut them into slices.
2
Peel and finely chop the onion. Wash parsley, shake dry and chop. Cut pork fillets into 4 medallions each. Heat 2 tablespoons of clarified butter in a pan. Fry the medallions on each side for about 2 minutes.
3
Season with salt and pepper and remove. Heat 1 tbsp. clarified butter in hot frying fat. Sauté onions and mushrooms in it while turning them. Add parsley, except for 1 tsp. Season with salt, pepper and nutmeg.
4
Dust with flour and sweat it. Deglaze with 375 ml water and cream, season well. Bring to the boil and simmer over medium heat for about 5 minutes. Mix 2 egg yolks and 4 tbsp. cream. Drain potatoes and press them hot through a potato ricer.
5
Stir the egg yolk and cream mixture into the potato mixture. Season to taste with salt and nutmeg. Place pork medallions with enough space between them on a baking tray lined with baking paper. Add approx. 1 tbsp. mushroom cream to each.
6
Pour the potato dough into a piping bag with a large star-shaped spout. Spray a tuff around each medallion until the medallion is completely covered. Mix 1 egg yolk and 1 tbsp. cream, drizzle over the tuffs and sprinkle with Emmental cheese.
7
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-12 minutes. Covered broccoli and steam in little boiling salted water for 6-8 minutes. Lightly roast almonds in a pan without fat.
8
Remove from the heat, let it cool down a little, then add the butter and froth up briefly. Drain the broccoli and toss in the almond butter. Heat the mushroom sauce, if necessary stir in 5 tbsp. water.
9
Do everything. Sprinkle with the rest of the parsley.