recipes
Stuffed pork fillet with a roasted pumpkin puree
Serves: 2
2017-11-30
Ingredients
- 1 pork fillet
- 1 tbsp chopped walnuts
- 100g chicken breast
- 1 tbsp chopped sage
- 1 egg yolk
- 50ml fresh cream (Benna)
- 3 dried prunes
- 1 red onion
- 1 tbsp sugar
- 1/2 glass red wine
- 1/2 glass beef stock
- 2 large potatoes
- 200g butternut squash
- Small bunch spinach leaves
Method
Blend together the chicken, sage, yolk cream and walnuts into a mouse, using a sharp knife open the pork fillet lengthwise and stuff it with the chicken mousse. Use silver foil to close the roulade and tighten, seal on a well preheated pan and finish in the oven until cooked through. In the same dish add the butternut squash and roast until softened, than mash well season and serve on the side. saute the spinach in garlic oil and serve aside too. Chop the onions and caramelize with the prunes and the sugar than add wine and bring to the boil, pour in the stock and simmer to get a sauce consistency. Turn the potato into a barrel shape and roast in the oven with olive oil on and seasoning.
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