Pork fillet in puff pastry

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cut them into thin slices. Grease the gratin dish. Layer the potato slices in a fan shape. Season each layer with salt and pepper. Pour 250 g cream over them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. In the meantime, place puff pastry slices next to each other and defrost at room temperature for about 10 minutes. Wash the fillets, dab dry and season with salt and pepper.

2. 2

   Heat the oil in a pan and fry the meat for about 5 minutes. Take out and let cool down. Put the pan with the frying fat aside. Clean the savoy cabbage, then remove the 6 outer leaves, cut out thick leaf veins. Blanch the leaves in boiling salted water for 2-3 minutes, rinse with cold water and drain. Clean the rest of the savoy cabbage head, quarter, wash and cut into fine strips, put aside. Put the puff pastry slices back on top of each other. Roll out to a rectangle (25 x 40 cm) on a lightly floured work surface. Cut into two strips from the longer side. Roll over each strip with a grid cutter, pull apart slightly. Wrap the pork fillet first in 3 savoy cabbage leaves, then in a puff pastry grid. Place them with the seams facing down on a baking tray lined with baking paper. Whisk the egg yolk and brush the pastry grid with it. Remove the gratin from the oven and cover with aluminium foil. Bake the fillet in the oven at the same temperature for 20-25 minutes. Peel and finely dice the shallots.

3. 3

   Roll over each strip with a grid cutter, pull apart slightly. Wrap the pork fillet first in 3 savoy cabbage leaves, then in a puff pastry grid. Place them with the seams facing down on a baking tray lined with baking paper. Whisk the egg yolk and brush the pastry grid with it. Remove the gratin from the oven and cover with aluminium foil. Bake the fillet in the oven at the same temperature for 20-25 minutes. Peel and finely dice the shallots. Sauté in hot frying fat. Add the savoy cabbage, sauté briefly. Add 250 ml water. Stir in stock, cover and cook for 6-8 minutes. Heat gratin in the oven for 5-8 minutes. Pour 100 g cream into the savoy cabbage, stir the sauce thickener into the boiling liquid. Season to taste with salt and pepper. Serve fillet with gratin and savoy cabbage. Garnish with chervil

4. 4

   Add the savoy cabbage, sauté briefly. Add 250 ml water. Stir in stock, cover and cook for 6-8 minutes. Heat gratin in the oven for 5-8 minutes. Pour 100 g cream into the savoy cabbage, stir the sauce thickener into the boiling liquid. Season to taste with salt and pepper. Serve fillet with gratin and savoy cabbage. Garnish with chervil

Nutrition Facts

KCAL
660 kcal

CARBS
39 g

FATS
37 g

PROTEINS
41 g