Zucchini crêpes with rosemary vegetables and pork fillet

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Whisk milk, eggs and 1/2 teaspoon salt. Stir in flour by the spoonful. Let the dough swell for about 30 minutes. Clean and wash the zucchini. Roughly grate 200 g, cut the rest into diagonal slices. Peel, wash and slice the carrots. Wash pork tenderloin, dab dry. Heat 3 tablespoons of oil. Fry the meat until crispy brown all around, season with salt and pepper. Pour on 1/8 litre stock and continue to braise the meat at medium heat for about 15 minutes. Turn from time to time. Meanwhile stir the zucchini rasp into the dough. Heat a coated pan and brush with a little oil. Fry 8 thin, golden-brown crêpes one after the other. Keep finished crêpes warm in the oven between sheets of parchment paper. Heat 1 tablespoon of oil. Fry the vegetable slices in it. Add 1/8 litre stock and cook covered over a low heat for 8-10 minutes. Remove the meat from the pan, cover and leave to rest. Pour the remaining stock, cream and cognac into the stock, bring to the boil. Stir in the sauce thickener, bring to the boil again briefly. Season to taste. Wash the rosemary, pluck off the needles, except for a few for garnishing, chop coarsely. Toss drained vegetables in heated fat with chopped rosemary. Arrange zucchini répes, vegetables, sliced pork tenderloin and some sauce on a plate. Garnish with the rest of the rosemary. Serve the rest of the sauce

2. 2

   Protein/ 47 g fat/ 46 g KH

3. 3

   Board: Wedgwood

4. 4

   Glasses: Schott Cristal