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Receta Pan Fried Fillet Of Pork With A Crispy Mushroom And Sage Pie
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Ingredientes
- 1 x Fillet pork
- 6 ounce Shortcrust pastry
- 4 ounce Minced mushrooms
- 2 ounce Shallots
- 1/4 pt Chicken stock
- 4 med Carrots
- 1 head celery
- 1 x Courgette
- 1/4 pt Double cream
- Â Â Oil
- 1 pt White wine gravy
- 2 ounce Butter
- 1/4 bn Sage
- 1/2 bn Chives
- 8 ounce Potatoes
Direcciones
- Grease a metal dariole mould with butter and line with shortcrust pastry.
- Fill with a mix of minced shallots, minced mushrooms reduced in double cream and finished with shredded sage. Top with shortcrust pastry lid and bake in a warm oven for 10 min.
- Cut the pork fillet into 8 medallions and flash fry in warm oil till golden.
- Turn the pie out into the centre of the plate and arrange the pork next to it. Garnish with braised celery, poached courgette and carrots.
- Top the pie with a large quenelle of chives; mash potatoes and sauce the whole dish with a white wine gravy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 4 servings | |
| Calories 274 | |
| Calories from Fat 168 | 61% |
| Total Fat 19.06g | 24% |
| Saturated Fat 11.49g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 203mg | 8% |
| Potassium 788mg | 23% |
| Total Carbs 19.98g | 5% |
| Dietary Fiber 4.4g | 15% |
| Sugars 4.44g | 3% |
| Protein 8.36g | 13% |
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