- Ingredients
- pork fillet
- 1 kg
- butter (unsalted)
- 2 tablespoon
- flour (all-purpose)
- 2 tablespoon
- stock
- 125 ml
- milk
- 125 ml
- sweet cream
- 250 ml
- wine (dry white)
- 1 cup
- nutmeg
- 1 dash
- chervil
- 1 tablespoon
- parsley
- 2 tablespoon
- dill
- 1 pinch
- mushrooms
- 500 gram
- camembert
- 2 Piece
- salt
- 1 pinch
- pepper
- 1 pinch
- lemon juice
- 1 sprinkle
- Full ingredient details
- Timing
- Preparation Time:
- 30 minutes
- Waiting time:
- 0 minutes
- Cooking Time:
- 15 minutes
- This recipe:
- Serves:
- 4
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- 1044 times
- Saved:
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- This recipe by:
- petra
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pork au gratin with a secret
Ingredients
| pork fillet | 1 kg | |
| butter (unsalted) | 2 tablespoon | |
| flour (all-purpose) | 2 tablespoon | |
| stock | 125 ml | |
| milk | 125 ml | |
| sweet cream | 250 ml | |
| wine (dry white) | 1 cup | |
| nutmeg | 1 dash | |
| chervil | 1 tablespoon | (chopped) |
| parsley | 2 tablespoon | |
| dill | 1 pinch | |
| mushrooms | 500 gram | |
| camembert | 2 Piece | |
| salt | 1 pinch | |
| pepper | 1 pinch | (ground) |
| lemon juice | 1 sprinkle |
Preparation
- Cut the meat in bite-sized cubes (approx. 1cm), then fry in hot oil to seal the meat.
- Cut the mushrooms into fine slices, fry in a bit of butter and season with salt and pepper.
- Butter an oven-proof form, then layer the meat and the champignons. Cut the camembert cheese in slices and layer on top of the mushrooms.
- Melt the butter, stir in the flour, then add the stock, milk, and sweet cream. Bring to boil, then remove from heat.
- Season to taste with the white wine, lemon juice, salt, pepper, and nutmeg. Bring to boil again, then add the chervil, parsley, and dill.
- Pour the mix over the layered ingredients in the form and bake off in the oven (until the upper layer is a nice light brown).
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