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Recipe: Pan-Fried Fillet Of Pork With A Crispy Mushroom and Sage Pie edit
Photos
Upload a photoCreated by: Anonymous
edit Ingredients
1 |
Fillet pork |
6 |
ounces Shortcrust pastry |
4 |
ounces Chopped mushrooms |
2 |
ounces Shallots |
¼ |
pint Chicken stock |
4 |
medium Carrots |
1 |
head celery |
1 |
|
¼ |
pint Double cream |
|
|
1 |
pint White wine gravy |
2 |
ounces Butter |
¼ |
bn Sage |
½ |
bn Chives |
8 |
ounces Potatoes |
edit Preparation
Step 1 |
Grease a metal dariole mould with butter and line with shortcrust pastry. |
Step 2 |
Fill with a mixture of chopped shallots, chopped mushrooms reduced in double cream and finished with shredded sage. Top with shortcrust pastry lid and bake in a hot oven for 10 minutes. |
Step 3 |
Cut the pork fillet into 8 medallions and flash fry in hot oil until golden brown. |
Step 4 |
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. |
Step 5 |
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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