SCHWEINSFILET mit
GORGONZOLA |
Pork Fillet with Gorgonzola |
|
|
16 medaillons of pork
16 slices raw ham
125 ml cream
250 ml Creme fraiche
125 g Gorgonzola
1 tbsp. parsley (chopped)
butter, mustard, salt, pepper |
|
|
|
|
Cover medaillons with mustard on both sides. Wrap round
each medaillon with a slice of raw ham.
Coat a gratin dish with butter and add pork medaillons. Cover with some
flakes of butter and let all cook in oven vor about 20 minutes (180°).
Mash gorgonzola with a fork and mix well with cream, creme fraiche and
parsley. Season to taste with salt and pepper.
Cover medaillons with gorgonzola mixture and gratinate 25 minutes more. |
|
|
|
|
|