Summary

Ingredients

• 1 point puff pastry, frozen (300 g)
• 2 pork fillet (s) à 400 g
• Salt and pepper, whiter
• 1 tablespoon oil
• 6 large savoy cabbage leaves
• 1 egg yolk

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Instructions

1. Place the puff pastry sheets next to each other and let them thaw.
2. Wash the pork fillets, pat dry, season with salt and pepper. Heat the oil and fry the meat all around for about 5 minutes. Take out and let cool.
3. Remove the thick veins of the savoy cabbage leaves. Blanch the leaves in boiling salted water for 2 - 3 minutes, then chill in ice cold and drain.
4. Place the puff pastry sheets on top of each other. Roll out into a rectangle (approx. 25 x 40 cm) on a lightly floured surface. Cut the pastry sheet lengthways into two strips. Roll over each strip with a grid cutter and pull the strips apart a little. The puff pastry should look like a net.
5. First wrap the fillets in the blanched savoy cabbage leaves, then in the puff pastry grid. Place with the seams down on a baking sheet lined with baking paper. Whisk the egg yolk and brush the pastry lattice with it.
6. Bake the fillets in a preheated oven for 20-25 minutes at 200 ° C until golden brown.