Summary

Ingredients

• 600 g pork fillet (s)
• 10 g porcini mushrooms, dried
• 1 bunch chervil
• 1 bunch basil
• 1 egg yolk
• 1 teaspoon mustard, medium hot
• 300 g ribbon noodles
• 200 g mushrooms, fresh
• 100 g chanterelles, (lass)
• 50 ml cream
• 2 tablespoon jelly (quince jelly)
• salt and pepper
• Oil, e.g. fried
• Herbs, fresh to garnish

Print Recipe Pin Recipe

Instructions

1. Soak the boletus in 400 ml water for about 15 minutes. Fry the pork fillet well on all sides in hot oil, season with salt and pepper, leave to cool. Keep the roast set.
2. Chop herbs. Drain the porcini mushrooms and collect the stock. Cut the porcini mushrooms into small pieces and mix with the herbs, egg yolk and mustard and spread on the fillet. Cook in a preheated oven at 175 ° (convection) for approx. 12-15 minutes.
3. Cook pasta al dente.
4. Cut the mushrooms into slices, drain the chanterelles. Fry the mushrooms in the roasting set of the meat with a little more oil over high heat for 5 minutes. Season with salt and pepper. Deglaze with the mushroom stock and cream and bring to the boil briefly. Stir in quince jelly and season to taste again.
5. Slice the fillet and serve with the pasta and sauce.
6. Nutritional values per serving: 530 kcal; E 45 g; F 12 g; KH 58 g