Pan-fried Fillet Of Pork With A Crispy Mushroom And Sage
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Food networ, Food5 | 4 | Servings | |
INGREDIENTS
| 1 | Fillet pork | |
| 6 | oz | Shortcrust pastry |
| 4 | oz | Chopped mushrooms |
| 2 | oz | Shallots |
| 1/4 | pt | Chicken stock |
| 4 | Carrots | |
| 1 | Head celery | |
| 1 | Courgette | |
| 1/4 | pt | Double cream |
| Oil | ||
| 1 | pt | White wine gravy |
| 2 | oz | Butter |
| 1/4 | Sage | |
| 1/2 | Chives | |
| 8 | oz | Potatoes |
INSTRUCTIONS
Grease a metal dariole mould with butter and line with shortcrust pastry. 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. Cut the pork fillet into 8 medallions and flash fry in hot oil until golden brown. 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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 274
Calories From Fat: 177
Total Fat: 20g
Cholesterol: 37.8mg
Sodium: 181.2mg
Potassium: 655.3mg
Carbohydrates: 20.5g
Fiber: 3.4g
Sugar: 4.6g
Protein: 5g