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Fish Poultry Meat
Sear the pork fillet in a frying pan with the oil, season it with
1
salt and pepper, then remove the fillet and leave it to cool.
Pull the parsley and thyme leaves off the stalks, strip the rose-
2
mary leaves and chop all the herbs up. Slice the dried
tomatoes into strips.
Lay the bacon out on the work surface, overlapping the slices,
3
until you get a rectangular shape in which you can wrap
the fillet. Spread the herbs and tomatoes over the bacon and
press down. Place the fillet on top and wrap it in the bacon.
Place the fillet on the puff pastry, fold the shorter edges
over the fillet (around 3 cm), then roll it up lengthways. Brush
the edge of the pastry with water and press it down to
seal.
Cover the stainless steel tray with baking parchment and
4
lay the fillet on to it, with the pastry seam facing down. Deco-
rate with any remaining pastry.
Put the stainless steel tray into the cold cooking space at
5
level 2. Professional baking 200 °C, 30 minutes.
Fillet of pork in puff pastry
Stainless steel tray
1 roll of puff pastry
1 pork fillet, approx. 450 g
150 g bacon, sliced
2 tbsp oil
Salt
Pepper
Stuffing
1 bunch of flat leaf parsley
2 thyme sprigs
2 rosemary sprigs
100 g dried tomatoes in oil
Preparation: 40 minutes
|
Cooking: 30 minutes
Содержание Combair-Steam S
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