Wild boar tenderloin baked in puff pastry with chicken soufflé and Morels

Ingredients for Wild boar tenderloin baked in puff pastry with chicken soufflé and Morels

Instructions for Wild boar tenderloin baked in puff pastry with chicken soufflé and Morels

To prepare the Wild boar tenderloin baked in puff pastry with chicken soufflé and Morels recipe, please follow these instructions:

Afpareres Tenderloin of sinew and Brown on the Pan in butter, seasoned and cooled. Place in blender and run cool chicken meat with salt, pepper and eggs and cream added, blended blank without dividing. The shiny father touched in Bowl with chopped herbs and put the rolled puff pastry, so that it matches with the length of the loin. Rolled together and place on a greased baking sheet, brush with egg and sprinkled, if desired. with blue birkesfrø. Bake in preheated oven at approx. 180 ° in 20-25 min. cut into slices just before serving. May be slightly pink and cut into slices by representative serving.

Sauce: Sauterne or other botlle of Muscat wine place in hot pan and boil in half, add water, mustard and pork broth and indkoges by half, then add the cream, indkoges again and mounted with butter, if desired, be smoothed over, tilsmages with salt, pepper and tarragon leaves into suitable pieces. The sauce should be creamy colored and can possibly. season with a little Danish Heather honey. Provides approximately 1/2 ltr finished sauce.

Serving suggestions: the Court can be served with cooked wheat grains and rhubarb-peach compote.