Pork fillet in puff pastry with asparagus and shiitake mushrooms
easy
75 mins
75 mins
Ingredients
- 1 pack of (300 g) deep-frozen puff pastry (= 5 leaves)
- 6 Shallots
- 2 Federation flat leaf parsley
- 2 Federation Chervil (or 3 pots)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 heaped tablespoons of hot, grainy mustard
- 1 TABLESPOON Breadcrumbs
- 1/2 package (100 g) Double-
- 7-10 Tbsp Cream cheese
- 60 g Butter or margarine
- 2 Pork fillets (approx. 300 g each)
- 2 TABLESPOONS Oil
- 1 Protein
- 2 Egg Yolk
- 1 TEASPOON Whipped cream
- 750 g green asparagus
- 30 g Flour
- 1/2 (75 g) Becher Crème fraîche
- 2 medium-sized tomatoes
- 100 g Shiitake mushrooms
- 7-10 Tbsp colourful pepper
Directions
- 1
Separate the puff pastry and let it thaw at room temperature for 20-30 minutes. In the meantime peel and finely dice the shallots. Wash parsley, dab dry and chop together with 2/3 of the chervil. Heat 10 g fat in a frying pan and sauté the shallots in it until transparent. Remove from the heat and season with salt and pepper. Stir in herbs, mustard, breadcrumbs and cream cheese. Wash the pork fillets, pat dry and season with salt and pepper. Heat the oil in a pan and fry the pork fillets thoroughly all around.
- 2
Drain a little on kitchen paper and let it cool down. In the meantime, place 2 puff pastry sheets on top of each other and roll out into a rectangle (approx. 20x26 cm). Spread a little farce in the middle and place a pork fillet on top of each. Spread with farce and fold over the puff pastry. Spread the edges with egg white and press down well. Roll out the rest of the puff pastry sheet to about double its size and cut out the cockerels, bunnies and flowers. Brush with egg white and decorate the fillets with it. Mix 1 egg yolk with cream and brush the puff pastry with it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 25 minutes. In the meantime, wash the asparagus and peel the lower third. Bring the asparagus peel to the boil with 1 litre salted water and remove with a skimmer. Put the asparagus into the pot and cook for about 10 minutes. Wash the tomatoes, remove the seeds and dice the flesh. Clean the shiitake and halve or quarter it depending on the size. Heat the rest of the fat in a pan and fry the shiitake in it for about 5 minutes and add salt.
- 3
Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 25 minutes. In the meantime, wash the asparagus and peel the lower third. Bring the asparagus peel to the boil with 1 litre salted water and remove with a skimmer. Put the asparagus into the pot and cook for about 10 minutes. Wash the tomatoes, remove the seeds and dice the flesh. Clean the shiitake and halve or quarter it depending on the size. Heat the rest of the fat in a pan and fry the shiitake in it for about 5 minutes and add salt. Heat 30 g fat in a pan, sauté the flour in it and add 1/4 litre asparagus stock while stirring. Simmer for a few minutes. Add the diced tomatoes. Mix egg yolk and crème fraîche and add to the sauce. Season to taste with salt and pepper. Cut the pork fillet open, arrange it on a plate with the asparagus and shiitake and cover with sauce. Sprinkle the rest of the chervil leaves and pepper on top. Serve immediately
- 4
Heat 30 g fat in a pan, sauté the flour in it and add 1/4 litre asparagus stock while stirring. Simmer for a few minutes. Add the diced tomatoes. Mix egg yolk and crème fraîche and add to the sauce. Season to taste with salt and pepper. Cut the pork fillet open, arrange it on a plate with the asparagus and shiitake and cover with sauce. Sprinkle the rest of the chervil leaves and pepper on top. Serve immediately
- 5
Board: Wedgwood
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