Medaillons Of Pork-Filled

Cook time: 0 min.
Servings: 2

Ingredients for Medaillons Of Pork-Filled

		Fresh basil
		Fresh Sage
		Pepper
		Salt
0.25	dl	Cognac
0.5		Apple "eat"
0.5	dl	Past. egg yolks
1		Plum
1	dl	Cream
1	dl	Red wine
100	g	Carrot
100	g	Celery
20	g	Currants
285	g	Potatoes
3	dl	Kavlefond
35	g	Shallots
380	g	Pork Tenderloin
4		Apricots "dried"
50	g	Edges raller
75	g	Brussels sprouts

Instructions for Medaillons Of Pork-Filled

To prepare the Medaillons Of Pork-Filled recipe, please follow these instructions:

Posted in brandy and reversed the apricots into the medium.

Pork Tenderloin in cleaning up and cut into 4 x 90 g. medailloner, they pressed together and cut a small hole cut in the side, put on/keel.

Potatoes, celery and carrots peeled, peel cut into smaller pieces and put over to boil/are poached until they are tender, made to roses, carrots and potatoes cut into slices and set of the form "to be used". Kantarellerne should be brushed clean swabbed for land. Brussels sprouts provisioned, the outer leaves removed.

Onion peeled and chopped into fine, sauté in a little oil, add the red wine, let it be reduced a little.

When celery is tender blended the and add the egg yolks and cream, then season with salt and pepper, add finely chopped herbs.

The potato's in the bottom of a greased form "tubes", and then placed layer upon layer "potato and celery puree", it is put in the oven at 200 degrees c.

The Fund added in red wine, and let it simmer a bit, there after to put the cream, if necessary. smoothed over with roux, the sieved just before serving. Then season it with salt and pepper.

Rose Bowl set over to Cook, to the almost tender.

Medaillonerne is filled with an Apricot and turned into flour, the Brown on a hot grill pan, krydders with salt and pepper, that after they finished in on FRY.

Apples and plums, cut in half, and cut into thin fine-shaped slices.

Korenderne Sauté in a pan with a bit of cognac "it was used for abrikosen". Roses laid over in kogen water with salt, and rose the cabbage Sauté in a hot pan with fresh chopped basil, roasted in a very hot kanterrallerne on the forehead, krydders with salt and pepper. The apples and yolks lightly fried on a hot pan.

The sauce warms It served on plate, kanterrallerne added in the middle of the plate, the meat on, there should be a shift show slices of apples and plums, korenderne sprinkled over. The cabbage and roses be placed neatly on. Who accepted a little sauce on the plate. Potatoes and sauce are served á party.