Filled medallion with rice and carrysauce

Ingredients for Filled medallion with rice and carrysauce

Instructions for Filled medallion with rice and carrysauce

To prepare the Filled medallion with rice and carrysauce recipe, please follow these instructions:

Pork tenderloin: Pork tenderloin trimmed cut into medallions and beat well.

15 g of butter are melted in a saucepan or similar and the cut vegetables are sautéed therein. Finally, the piquant cheese comes in and it is well mixed together. The cheese-green mass is cooled and filled to the out-of-doors medals that are now closed. Bind with 1 slice of bacon per medallion.

Sprinkle in half butter and half oil under high heat, place in ovenproof dish and finish in oven at 250 degrees C. alm. Oven for 20 minutes. (The last 5 minutes come the mozzarella grated over).

Karrysauce: chicken fox made! Butter is melted in a saucepan and hot mattress is heavily swapped there. Flour is added and beurre marnier is made. Then add fond and cream, as well as chutney, and herbs from funds. Boils up. Blend and cook evenly with low heat for 8 minutes. The sauce will now have a true consistency and neutral carryurte flavor.

Rice: 7 dl water boil up. Rice added and boil tenderly. Cooking time varies according to quality and variety.

The dish is now ready for serving!

Variation tips: Spicy ham, turkey meat and chicken breast without skins and legs can be used instead of pork tenderloin. Carry sauce can be added to some exotic fruit or other kind of chutney and blended with this. Pasta or potatoes can be served instead of rice. Various fresh vegetables, salads or pies can be given as an accessory. Make a nice time tartelet of chicken meat to scrub the food!