Summary

Ingredients

• 1 packet HENGLEIN egg spaetzle, 400 g each
• 600 g pork fillet (s)
• 2 tablespoon mustard, milder
• 8 slices ham, smoked
• 1 glass sliced mushrooms, 670 g
• 1 teaspoon marjoram, fresh, chopped
• 1 teaspoon dill (tips), fresh, chopped
• 1 teaspoon parsley, fresh, chopped

For the sauce:

• 1 cup cream, 200 ml
• 0.5 ½ cup crème fraîche
• 1 tablespoon paprika powder, (noble sweet)
• salt and pepper

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Instructions

1. 1. Pat the fillet dry and cut into 8 medallions. Brush with mustard, wrap with ham and place in a small baking dish.
2. 2. Drain the mushrooms and distribute them in the baking dish between the medallions. Season with salt and pepper and sprinkle with herbs.
3. 3. For the sauce, mix the cream and crème fraîche, season with paprika powder, salt and pepper, pour over the medallions and cook in a preheated oven at 200 ° C (gas: setting 4, convection 180 ° C) for about 30 minutes. Prepare spaetzle according to the instructions on the packet and serve with the fillet.
4. Per serving:
5. kJ / kcal: 2503/598
6. EW: 51.6 g
7. F: 29.3 g
8. KH: 30.2 g
9. BE: 2.5