Pork fillet chanterelle casserole

Pork fillet chanterelle casserole

For pork filet chanterelle pork casserole first peel potatoes. Cut into slices and fill into a pot. Cut leeks into rings and add. Add the broth. Put the lid on. Bring to the boil. Cook at medium temperature for 15 minutes. Mix in the frozen peas. Preheat baking oven to 200° C. Grease the casserole dish. Cut the pork tenderloin into slices. Heat the oil in a pan. Briefly fry the pork tenderloin vigorously. Season with salt and pepper. Take it out of the pan. Dice onions and bacon and sauté. Add the frozen chanterelles. Fry at high temperature. Season with salt and pepper. Pour the potatoes, leeks and peas into a sieve. Pour into the oven dish. Spread the chanterelles on top. Cover with pork fillet. For the icing, mix the cream fraiche with the egg yolk. Season with salt and pepper. Spread the glaze over the pork filet chanterelle casserole. Bake in the oven on the middle rack for 15 minutes.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
756 kcal
39 g
46 g
52 g

(C)opyright by Marions Kochbuch