Young carrots in lemon sauce with pork fillet
easy
40 mins
40 mins
Ingredients
- 1 kg young carrots
- 7-10 Tbsp Salt
- 1 pinch Sugar
- 500 g Pork tenderloin
- 2 TABLESPOONS Oil
- 7-10 Tbsp black pepper from
- 7-10 Tbsp the mill
- 200 g Whipped cream
- 2 Egg Yolk
- 30 g Butter or margarine
- 30 g Flour
- 7-10 Tbsp Lemon Pepper
- 3-4 Tbsp Lemon juice
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 1 TABLESPOON Melissa strips
- 7-10 Tbsp Lemon wheel and balm
Directions
- 1
Peel the carrots, leave some green. Wash the carrots. Season 1/4 litre water with salt and sugar. Cook the carrots for about 12 minutes. In the meantime, wash the fillet and pat dry. Fry them all around in hot oil. Season with salt and pepper. Cook for about 15 minutes at medium heat. Remove the carrots from the stock and keep warm. Put the stock aside. Whisk 2 tablespoons cream and egg yolk. Heat the fat. Sauté the flour in it. Add remaining cream and carrot stock while stirring constantly. Bring to the boil. Season to taste with salt, lemon pepper and lemon juice. Stir in whisked egg yolk. Do not boil any more! Cut the fillet with the carrots and arrange some sauce on a plate. Sprinkle with grated lemon and strips of lemon balm. Garnish with lemon wheel and lemon balm. The rest of the sauce extra is enough
- 2
cuty-
- 3
Plate + Plate: Wedgwood
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