Pork filet packet with Parma ham

Name: Pork filet packet with Parma ham
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Romanesco or cauliflower; 350 g small carrots with green; 1-2 Eggs (size M); 1 package (750 g) finished dumpling dough Thuringian style (refrigerated shelf); 100 g flaked almonds; 1-2 stem(s) Rosemary; 2 small pork fillets (600-700 g); 7-10 Tbsp Pepper; 12 discs (approx. 150 g) Parma ham; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 50-75 g clarified butter; 1/2 potty Chervil; 50 g Butter

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Romanesco or cauliflower
350 g small carrots with green
1-2 Eggs (size M)
1 package (750 g) finished dumpling dough Thuringian style (refrigerated shelf)
100 g flaked almonds
1-2 stem(s) Rosemary
2 small pork fillets (600-700 g)
7-10 Tbsp Pepper
12 discs (approx. 150 g) Parma ham
3 TABLESPOONS Oil
7-10 Tbsp Salt
50-75 g clarified butter
1/2 potty Chervil
50 g Butter

Directions

1
Clean and wash the Romanesco or cauliflower and divide into small florets. Carrots, leave some green on the carrots. Peel and wash the carrots. Whisk the egg in a deep plate.
2
Form approx. 30 small (almost walnut-sized) balls from the potato dough. Turn the potato balls first in egg, then in almond flakes. Set aside. Wash the rosemary, shake dry and remove the needles from the stems.
3
Wash pork fillets, dab dry and cut into 6 pieces. Season fillet pieces with pepper. Place 2 slices of ham next to each other, slightly overlapping, and wrap one fillet piece in each. Oil in a
4
Sprinkle rosemary over the parcels and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Cover the Romanesco florets and carrots separately and steam them for 10-15 minutes in slightly boiling salted water.
5
Heat clarified butter in a large pan and fry the potato balls, turning them over, possibly in 2 portions, until golden brown. Carefully wash the chervil, dab dry and chop finely, except for a little to garnish.
6
Melt 30 g butter in a pot and add the chervil. Remove the finished pork tenderloin from the pan and let it rest for 5 minutes. Deglaze the frying pan with 150 ml water and let it boil down a little on the stove.
7
Cut 20 g cold butter into small cubes and stir into the hot stock. Season to taste with salt and pepper if necessary. Drain the vegetables and toss in the chervil butter. Arrange on plates together with fillet packs, sauce and potato balls.
8
Garnish with chervil.