SCHWEINSMEDAILLONS  mit  SELLERIEPESTO

Pork Medaillons with Celery Pesto

8 pork medaillons
oil, salt, pepper
Pesto
500 g of celery
1 clove of garlic
80 g parmesan (grated)
150 ml olive oil
50 g pine nuts
Crostini
300g chanterelle mushrooms
200g ciabatta or baguette
1 tbsp. parsley (finely chopped)
Salt and pepper
 

 

Pesto: Finely chop the brighter, inner celery sticks (250 g) with the leaves and garlic coarsely. Puree together with the Parmesan cheese, pine nuts and oil. Season with salt.
Crostini: Cut the ciabatta into slices and toast them. Clean Chanterelle mushrooms and fry them in 1 tbsp. oil 2 minutes stirring constantly, season with salt and pepper and place on the bread slices.
Medallions: Season with salt and pepper. Wipe the pan with kitchen paper and heat 2 tbsp. oil. Sear medaillons on both sides of 1 minute. Reduce temperature and fry done.
Sprinkle parsley on the crostini and arrange the fillets with pesto.

  
     
     
 

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