Summary

Ingredients

• 450 g pork fillet (s)
• 4 tablespoon vegetable oil
• 1 onion (s)
• 1 clove garlic
• 1 bunch parsley
• 125 g crème fraîche, herbs
• 125 g Camembert (s), well matured
• 40 g breadcrumbs
• 0.5 teaspoon ½ salt
• pepper
• 450 g puff pastry
• 1 small onion (s)
• 250 g chanterelles
• 125 g crème fraîche

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Instructions

1. Tend the fillet, then fry all over in 2 tablespoons of oil
2. and keep warm.
3. Peel and dice the onion and garlic and sauté in oil, then mix with crème fraîche, camembert and breadcrumbs to a smooth mass. Finely chop the parsley and add 2/3. Season to taste with salt and pepper.
4. Place a sufficiently large sheet of puff pastry on a baking sheet, place the fillet on it, then spread the cheese mixture on top and cover with the remaining puff pastry. Bake in a preheated oven for 20 minutes at 200 degrees until golden brown.
5. In the meantime, peel and dice a small onion and sauté in the remaining oil. Add the chanterelles and cook with them. Add the crème fraîche and simmer for a few minutes. Finally fold in the remaining parsley.
6. Serve the fillet with the mushrooms.