After dying a small death by chocolate yesterday I had initially planned to stick to water and vegetables today. But then I realized that I still had a filet of pork in my fridge with a fast approaching sell by date.
So the temptation to cook a pork filet wrapped in puff pastry (very light…) was too big. Pork filet wrapped in puff pastry is a classic dish and can be adapted seasonally so as to fit spring, summer, autumn and winter. I have my own recipe losely based on the recipe by Saisonküche, the cooking magazine of Migros, one of the biggest retailers in Switzerland.
For 2-3 people I use 400g of filet, 1 roll of puff pastry (250g), approx. 200g of raw sausage meat (called “Brät”) and today I used 1 courgette, 1 onion and 1 packet of dried black chanterelle mushrooms (lat. craterellus cornucopioides). First brown the filet in a hot pan with a little oil on all sides. Put aside. Preheat the oven to 200°. Sweat the diced onion and the black chanterelle mushrooms (after they have soaked for the time indicated on the package) with a little butter. Season with salt and pepper. Also put aside. Cut the courgette into thin slices. Then unroll the puff pastry and spread the sausage meat on to the pastry evenly leaving a rim of about 2 cm. Put the courgettes on the sausage meat.
Add the mushroom and onion mix.
Wrap the filet in the pastry and use leftover pastry to decorate the puff pastry loaf.
Put in the oven for about 25-30 minutes.
The filet should still be pink and juicy.
Aaaaaah lovely! But tomorrow it will be water and veggies only….